Lemon-Poached Halibut Recipe

Name: Lemon-Poached Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, thinly sliced; 1 Tbsp. olive oil; 2 c. defatted stock; 1 head romaine lettuce, cut into 1-inch squares; 4 lemons, juiced; pinch of ground white pepper; 4 halibut fillets (6 oz. each); 2 Tbsp. water; 1 Tbsp. cornstarch; 1/4 c. snipped chives; 1 Tbsp. capers

Servings: persons

1 onion, thinly sliced
1 Tbsp. olive oil
2 c. defatted stock
1 head romaine lettuce, cut into 1-inch squares
4 lemons, juiced
pinch of ground white pepper
4 halibut fillets (6 oz. each)
2 Tbsp. water
1 Tbsp. cornstarch
1/4 c. snipped chives
1 Tbsp. capers

1
In a large, nonstick frying pan over medium heat, saute the onion in the oil until transparent, about 5 minutes.
2
Add stock; bring to a boil.
3
Add lettuce; cook until it starts to wilt, about 2 to 3 minutes.
4
Stir in the lemon juice and pepper.
5
Add the fish and cook until just firm to the touch, about 5 minutes.
6
Carefully drain the excess liquid from the pan into a 2-quart saucepan.
7
Over high heat, cook until reduced by half, about 5 to 7 minutes.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion, thinly sliced, 1 Tbsp. olive oil, 2 c. defatted stock, 1 head romaine lettuce, cut into 1-inch squares, and more.

Yes, Lemon-Poached Halibut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Poached Halibut

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