Poached Halibut Steaks With Nicoise Sauce Recipe

Name: Poached Halibut Steaks With Nicoise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small ripe plum tomatoes, about 1/2 pound; 2 tablespoons red-wine vinegar; 4 tablespoons virgin olive oil; 4 tablespoons finely chopped shallots; 2 teaspoons finely chopped garlic; 4 tablespoons fresh basil or parsley; 8 small pitted black nicoise olives, chopped coarse; 8 small pitted green nicoise olives, chopped coarse; 1/2 teaspoon grated orange rind; Salt and freshly ground pepper; 4 boneless, skinless halibut fillets, about 6 ounces each, or any white fleshed fish, like turbot; 1/4 cup milk; 1/2 cup thinly sliced onions; 1 bay leaf; 4 parsley sprigs; 2 fresh thyme sprigs or 1 teaspoon dried; 2 whole cloves; 6 black peppercorns; 1/4 teaspoon cayenne pepper; Salt to taste

Servings: persons

4 small ripe plum tomatoes, about 1/2 pound
2 tablespoons red-wine vinegar
4 tablespoons virgin olive oil
4 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons fresh basil or parsley
8 small pitted black nicoise olives, chopped coarse
8 small pitted green nicoise olives, chopped coarse
1/2 teaspoon grated orange rind
Salt and freshly ground pepper
4 boneless, skinless halibut fillets, about 6 ounces each, or any white fleshed fish, like turbot
1/4 cup milk
1/2 cup thinly sliced onions
1 bay leaf
4 parsley sprigs
2 fresh thyme sprigs or 1 teaspoon dried
2 whole cloves
6 black peppercorns
1/4 teaspoon cayenne pepper
Salt to taste

1
To make sauce, place tomatoes into boiling water for 10 seconds.
2
Drain and pull away the skins.
3
Cut away and discard core.
4
Cut tomatoes crosswise and cut into 1/4-inch cubes.
5
There should be about 1 cup.
6
Place vinegar in a mixing bowl, and add oil, shallots, garlic, basil, black and green olives, orange rind and salt and pepper.
7
Blend well with a wire whisk.
8
There should be about 1 1/4 cups.
9
To prepare fish, place fillets in a skillet large enough to hold them in one layer.
10
Add enough water to cover fish.
11
Add milk, onions, bay leaf, parsley, thyme, cloves, peppercorns, cayenne and salt.
12
Bring to a simmer, cover and cook for 3 to 4 minutes, depending on thickness of the fish, or until fish flakes easily.
13
Do not overcook.
14
Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 20 ingredients. The key ingredients include: 4 small ripe plum tomatoes, about 1/2 pound, 2 tablespoons red-wine vinegar, 4 tablespoons virgin olive oil, 4 tablespoons finely chopped shallots, and more.

Yes, Poached Halibut Steaks With Nicoise Sauce 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.

That's it — enjoy your meal!

Poached Halibut Steaks With Nicoise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions