Poached Halibut with Lemon-Herb Sauce


Greetings! I hope everyone is off to a good 2014! What better way to kick it off than cooking healthy, light meals for dinner? Now that we have a wedding on the horizon, we're really trying to make an effort to be healthy -- at least during the week ;)

I saw some fresh fish today and had to have it. This recipe had been on my mind, so I figured it would be a good chance to try it out! At first, it sounded kind of strange to me, to be honest, but it ended up delightful! Definitely give this a shot :)

I had some of the sauce left over, so I'm going to save that and put it on some other things this week -- it would be great on scallops, or any other seafood! I served this with some sauteed snap peas. Enjoy! Halibut Ingredients:

3 tablespoons olive oil

1 1/2 tablespoons chopped seeded jalapeño pepper

1 tablespoon grated lemon rind

1 1/2 tablespoons fresh lemon juice

4 teaspoons chopped fresh cilantro

4 teaspoons chopped fresh parsley

1/2 teaspoon salt

3 lemon sections, finely chopped

6 cups water

1 teaspoon salt

1/2 teaspoon black peppercorns

2 green onions, coarsely chopped

1 parsley sprig

1 cilantro sprig

4 (6-ounce) halibut fillets

Snap Peas Ingredients:

Package of snap peas

dash of salt and pepper

dash of Italian seasoning

1/4 cup chicken broth (low sodium)

dash of lemon juice

Directions:

1. Combine first 8 ingredients. 2. Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. 3. Heat 1 tb olive oil in a saute pan and add the peas. Add in the rest of the ingredients and stir. Cook on medium heat for about 5-10 minutes, depending on how you like them. 4. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce and peas.

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