Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek. A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before serving, mild yogurt is added to temper the intensity of the spices further.
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness, while nutmeg adds a twist all its own. With its thick texture, halibut can dry out all too easily. Your best bet is to slow-roast, poach, or broil. The broiler is foolproof, as the ambient heat of the oven will slowly cook the fillet.
Halibut, like many other cold-water fish, contains beneficial omega-3s, which help reduce inflammation -- an essential step for a healthy metabolism. Quinoa is high in fiber, while both green tea and basil contain antioxidants.
512 calories; 15 grams fat; 47 grams protein; 47 grams carbs
Steaming food in parchment -- or "en papillote," as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the dish. Plus, it makes for a dramatic presentation. Just be careful not to burn yourself when the steam escapes!See illustrations for folding parchment paper.