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Halibut Poached in Orange Broth with Tropical Salsa

Halibut Poached in Orange Broth with Tropical Salsa

Coastal Living JANUARY 2003

  • Yield: 4 servings

Ingredients

  • 1 cup diced mango
  • 1 cup diced papaya
  • 2 tablespoons minced red onion
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon grated orange rind
  • 1 tablespoon orange juice
  • 1/8 tablespoon ground red pepper
  • 1/4 teaspoon salt
  • 1 1/2 cups dry white wine
  • 1 1/2 cups water
  • 1 tablespoon grated orange rind
  • 4 (6-ounce) halibut fillets

Preparation

Stir together first 9 ingredients in a large bowl; set aside.

Combine wine, 1 1/2 cups water, and 1 tablespoon rind in an 8-inch, straight-sided skillet; bring to a boil. Reduce heat until wine mixture just simmers.

Add halibut; cover and poach at a light simmer, adjusting heat as necessary, for 5 minutes or until fish flakes with a fork. Discard wine mixture. Serve halibut with salsa.

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Halibut Poached in Orange Broth with Tropical Salsa recipe

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