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Poached Halibut in Lemon-Thyme Broth

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Cooking halibut in lemon-and-thyme-infused broth imparts a delicate taste. The poaching liquid is delicious, too, so serve this dish with a spoon.

Source: Martha Stewart Living, December 2004
Total Time Prep Servings

Ingredients

Directions

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.

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Reviews

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  • cgnyny
    13 MAY, 2012
    Very good recipe. This is a great, light dish that is easy to make and has great flavors. The halibut, lemon and thyme are a great combination. General comment on this was that the lemon was a bit too strong: I would recommend the zest from just one lemon. I would also keep the burner on very low when you put the fish in the poaching liquid, to keep it warm. But overall a great meal!
    Reply
  • Dianeinri
    3 AUG, 2011
    Tried this 2 times with two different white fish. Came out great each time. Poaching fish...who knew you could poach more than just an egg!
    Reply
  • perambulator
    7 AUG, 2010
    Fantastic. Simple to make with ingredients at hand. The broth is intensely lemony, but rewarding
    Reply

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