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1
Prepare poaching liquid Use a vegetable peeler to remove 6 strips of zest from 1 or 2 of the lemons (page 34).
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2
Then juice the lemons and combine the zest and juice with the stock, garlic, thyme, and peppercorns in a medium saucepan.
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3
Bring the liquid to a boil, then reduce to a simmer.
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4
Poach fish Season fish on both sides with salt, then carefully lower into the pot.
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5
It should just be covered by liquid (add more stock if necessary).
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6
Return the liquid to just under a simmer (it should barely move, with bubbles rising from the bottom but breaking before the surface).
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7
Cook until fish is opaque throughout and firm to the touch, about 4 minutes (or slightly longer for firmer fish).
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8
Use a slotted fish spatula to transfer the fish to a platter.
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9
Tent loosely with parchment-lined foil to keep the fish warm.
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10
Strain broth Pass poaching liquid through a cheesecloth-lined sieve into a bowl, reserving lemon zest and thyme, and return to the pot.
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11
Bring it to a full boil, then immediately turn off the heat.
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12
Serve Divide broth among wide, shallow bowls; gently set a fillet in each.
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13
Garnish with reserved zest and thyme, and drizzle with oil.
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14
Serve immediately.
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15
This fish is poached in a medium saucepan but a large straight-sided skillet can be used instead.
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16
You want the fillets to fit in a single layer in the pan, with a little space between.
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17
Grouper, sea bass, striped bass, and salmon are worthy substitutes for (and slightly firmer than) the halibut shown here, but they may take slightly longer to cook.
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18
If you cant find skinless fillets, remove the skins after poaching; they will come off more easily when the fish is still warm.
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19
For a fish with Asian flavors, replace the lemon, thyme, and peppercorns in this recipe with sliced fresh ginger and a little soy sauce (keep the garlic), then garnish with cilantro sprigs.
