HALIBUT*****Poached Halibut Steaks in Court Bouillon - 3 Points

By Unblond1

We both liked this. Serve mine with a yogurt/garlic based sauce and Dan's with tartar. Be sure and make this recipe with a thick, skin-on Halibut steak from Tarinis. You can make the court bouillon and the sauce days ahead and refrigerate and just poach the fish at dinner in less than 15 minutes. Alternately, poach in the morning and chill until serving time and serve at room temp.

Ingredients

• BROTH:
• 2 cups water
• 1/4 cup red wine vinegar
• 1/4 onion, halved
• 1/4 carrot, in chunks
• 2 cloves garlic, unpeeled, halved
• sea salt, peppercorns, bay leaf, sprig thyme
• FISH:
• 1 6-ounce halibut steak, 1 inch thick, skin left on to hold it together
• salt and pepper

Details

Servings 2

Preparation

Step 1

To prepare broth: Combine all broth ingredients in a large pot. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain into a large deep skillet, discarding solids.

If serving hot, bring broth just to a simmer. Season halibut with salt and pepper on both sides. Add halibut to broth and poach, uncovered, until opaque in the center, about 10 minutes.

If serving cold, poach halibut as above then remove pan from heat and let cool to room termperature in broth. Place in a covered plastic container and pour remaining broth over.

When ready to serve, remove from fridge about 1/2 hour before dinner. Remove fish from broth and discard. Set on paper towels to drain until serving time.

Serve mine with a yogurt-based sauce or dressing or tzatziki and Dan's with tartar sauce.

*NUTRITION:*

* Calories - 135
* Fat - 2.1
* Sat Fat -.3
* Carbs - 7.0
* Fibre - 1.7
* Protein - 18.7