Recipe: Poached Halibut with Lemon Herb Sauce

Poached Halibut with Lemon Herb Sauce

1 pound halibut fillet or steak about 1 inch thick, cut in 4 serving pieces
1 lemon
2 ounces fresh herb sprigs (parsley, dill, chives and/or chervil)
1 tsp. salt
1/4 tsp. black peppercorns
1 bay leaf

Rinse the fish and pat dry.

Cut about 1 inch off the end of the lemon and reserve; squeeze the juice from the rest of the lemon.

Mince enough of the herb leaves to make about 1/3 cup; reserve the remaining sprigs.

Put 2 to 3 inches of water in a broad, shallow pan. Add the lemon piece, reserved herb sprigs, salt, peppercorns and bay leaf to the water and bring to a boil.

Reduce the heat, add the fish pieces and simmer until the fish is opaque through the thickest part (cut to test), 8 to 10 minutes for fish1 inch thick.

Transfer the fish to a plate and cover with foil to keep warm.

Ladle 1 cup of the poaching liquid into a small saucepan and boil over high heat until reduced by half, 1 to 2 minutes. (Remaining cooking liquids can be frozen for up to 3 months.)

Stir in the lemon juice and chopped herbs and taste the sauce for seasoning, adding more salt or pepper to taste.

Arrange the halibut on 4 plates, spoon the lemon herb sauce over and serve immediately.

Makes 4 servings
alt.food.low-fat/Janette/2002