Restaurants›Portuguese Club Of Vancouver›Grilled Or Poached Halibut Recipe

Grilled Or Poached Halibut Recipe

Inspired by Portuguese Club Of Vancouver
Time40m
Serves4

Indulge in the delicate taste of the sea with your choice of Grilled or Poached Halibut. Our chefs masterfully prepare this premium fish to perfection, ensuring a dish that's both tender and flavorful. A seafood lover's delight.

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Ingredients

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Halibut

Grill finish (for grilled option)

Poaching liquid (for poached option)

Simple herb sauce (shared)

Method

Halibut

1

Prep the fish

Pat halibut fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly brush both sides with olive oil and let sit at room temperature for 10 minutes while you prepare the grill or poaching liquid.

Grill finish (for grilled option)

2

Preheat and oil grill

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Clean grates and oil them well to prevent sticking.

3

Grill the halibut

Place halibut on the hot grill, skin-side down if applicable. Grill 4–6 minutes without moving to develop grill marks, then carefully flip and grill 2–4 minutes more until internal temperature reaches 125–130°F (52–54°C) and flesh flakes easily but remains moist. Total cook time will depend on thickness (approx. 1-inch thick fillets = ~6–8 minutes).

4

Rest and finish

Transfer fillets to a warm plate and rest 3–4 minutes. Squeeze lemon wedges over the fish and sprinkle with chopped parsley before serving.

Poaching liquid (for poached option)

5

Prepare poaching liquid

In a wide, shallow skillet or saucepan large enough for the fillets, combine vegetable or fish broth, white wine (if using), water, sliced lemon, dill sprigs, bay leaf, sliced shallot, and peppercorns. Bring to a gentle simmer over medium heat — do not boil, just simmer so small bubbles appear around the edges.

6

Poach the halibut

Gently lower seasoned halibut fillets into the simmering liquid (skin-side down if applicable). The liquid should come at least halfway up the sides of the fillets; add a splash more water if needed. Spoon some hot liquid over the top once to ensure even cooking. Cover and poach over low simmer until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness. Internal temperature should reach 125–130°F (52–54°C).

7

Remove and rest

Using a slotted spatula, lift fillets from the poaching liquid onto a warm plate and let rest 2–3 minutes. Discard or reserve the poaching liquid for another use (strain and reduce to make a sauce if desired).

Simple herb sauce (shared)

8

Make the sauce

While the fish cooks, melt unsalted butter in a small saucepan over low heat. Remove from heat and whisk in lemon juice, capers, chopped parsley, chopped chives, salt, and black pepper. Taste and adjust seasoning. Keep warm until serving.

9

Serve

Place grilled or poached halibut on plates, spoon the warm herb butter sauce over each fillet, garnish with extra parsley and lemon wedges if desired. Serve immediately.