Poached Halibut with Lemon-Herb Sauce

  • SydBlinks Posted: 02/15/11
    Worthy of a Special Occasion

    Loved this recipe! Very fresh, light, and fast! I also used Meyer Lemons. We served this with linguini, which was great with the sauce.

  • hweinert Posted: 03/25/11
    Worthy of a Special Occasion

    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.

  • Mamacooksalot Posted: 02/01/11
    Worthy of a Special Occasion

    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.

  • beachcottage46 Posted: 01/20/11
    Worthy of a Special Occasion

    I made only the sauce and put it on grilled swordfish; it is excellent. Bright, fresh, well balanced, a nice citrusy accent to the rich fish. I followed the sauce recipe exactly. Easy enough to make for a weeknight dinner--took just a few minutes. (I used Meyer lemons from our tree, so it might be less sweet with Eureka lemons.) Served with grilled eggplant and brown jasmine rice.

  • Shane10 Posted: 10/17/12
    Worthy of a Special Occasion

    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.


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