Poached Halibut in Lemon-Thyme Broth

By McNamara

Ingredients

• 3 lemons
• 3 1/2 cup chicken stock
• 3 cloves garlic
• 8 sprigs of fresh thyme
• 10 whole black peppercorns
• 4 halibut fillets
• coarse salt
• extra virgin olive oil for drizzling

Preparation

Step 1

Using vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12 inch straight sided skillet with a tight fitting lid. Add stock, garlic, 4 sprigs of thyme and peppercorns. Bring to boil.
Season each fillet with salt and pepper. Carefully add to skillet. Cover and turn off heat. Let stand until fish is opaque and firm to touch..9-12 minutes. Using a slotted spatula, transfer fish to a platter and tent loosely with foil.
Pour poaching liquid through cheese cloth lined sieve into a bowl. discard solids. Return to skillet and bring to boil.
Divide broth into bowls and place halibut in each one. Garnish with sprigs of thyme and drizzle with oil.