Poached Halibut Recipe

Select a wide, shallow skillet or sauté pan with a lid that will hold all fillets in a single layer. Add the fish stock, white wine and water to the pan.

Add the sliced shallot, lemon slices, bay leaf, thyme sprigs, peppercorns and 1 tsp kosher salt to the liquid. Add 1 tablespoon olive oil to help carry flavor and reduce foaming.

Bring the liquid to a gentle simmer over medium heat. Do not let it come to a full rolling boil; you want small steady bubbles and fragrant steam. Once simmering, reduce heat to low so the surface is barely moving (about 180–190°F / 82–88°C if using a thermometer).

Season halibut fillets on both sides with the 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Using a slotted spatula or spoon, gently slide the seasoned fillets into the poaching liquid in a single layer, skin-side down if the skin is on. If the liquid does not come at least halfway up the sides of the fillets, add a little more warm water or stock to reach about halfway up the fish.

Cover the pan with the lid and maintain a gentle simmer. Poach the halibut for 6–10 minutes depending on thickness: estimate 6–7 minutes for 3/4-inch (2 cm) fillets, 8–10 minutes for 1–1.25 inch (2.5–3 cm) fillets. Fish is done when it flakes easily with a fork and reaches an internal temperature of 130–135°F (54–57°C) for medium doneness; remove from heat a few degrees below your target as it will carryover cook.

Carefully lift the fillets from the liquid with a slotted spatula or fish spatula onto a warmed serving plate. Discard lemon slices, thyme sprigs and bay leaf from the poaching liquid.

Warm beurre monté (butter finish)

Strain about 1/2 cup of the poaching liquid into a small saucepan (remove solids). Bring it to a very gentle simmer and whisk in the cold cubed butter, one or two pieces at a time, off the heat if needed, until a silky, slightly thickened sauce forms. Stir in the 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Taste and adjust seasoning with a pinch of salt or a few grinds of black pepper.

Spoon the beurre monté over the plated halibut fillets. Garnish with the optional microgreens or additional parsley. Serve immediately.

Leftovers: cool fish quickly, cover, and refrigerate up to 2 days. Reheat gently in a low oven (250°F / 120°C) for 8–12 minutes or briefly in warmed poaching liquid to avoid drying out.