Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Poached Halibut in Lemon-Thyme Broth 3.1 (46) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 4 Cookinghalibut in lemon-and-thyme-infused broth imparts a delicatetaste. The poaching liquid is delicious, too, so serve thisdish with a spoon. Ingredients 3 lemons 3 ½ cups homemade or low-sodium store-bought chicken stock 3 garlic cloves 8 sprigs fresh thyme 10 whole black peppercorns 4 halibut fillets (6 ounces each), without skin Coarse salt Extra-virgin olive oil, for drizzling Directions Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil. Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm. Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat. Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil. Cook's Notes If you can't get fillets already skinned, remove the skins after cooking. Sea bass and striped bass are also delicious poached. Rate it Print