Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.
Sustainable Choice: Halibut is a readily available, sustainable option with mild flavor and firm flesh.
Sound good. But where are the rest of the directions? It tells you to combine 1st 5 ingredients then tells you nothing about what to do with the remaining ingredients. I will give it a better rating once I try it or the directions become more complete. ..which ever comes 1st.
I used just the sauce, as well, with poached Cod. It was very easy to make and I served it with steamed broccoli but it didn't go over well. The flavor just wasn't what I had hoped for at all. It was disappointing and now I have two more fillets and we don't want anything to do with them.
This was really good and very easy to prepare. I'd like to try it with tilapia, using less water for poaching. Halibut is wonderful but expensive. I'd definitely serve it to guests. We had this with parmesean couscous and steamed broccoli.
Delicious, citrusy and bright; this sauce complemented the halibut very well. I would have cut back the lemon juice in the sauce, though- it did have a tendency to overpower the fish. Will cook again with less lemon juice.
In spite of the fact that I slightly over-poached the fish, this recipe was amazing! Served it on St Patrick's day for a guest. We all enjoyed it, and I especially liked the brightness of the herbs and lemons. I bought dover sole instead of halibut, served it with mashed potatoes and irish soda bread and a salad.
Made this for a special family dinner to rave reviews. Sauce is bright and flavorful, adds just the right pep to the rich halibut. Easy to make and appropriate for company. Made it with roasted fingerling potatoes and haricot verts. Leftovers were delicious.
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