Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 239.9
  • Total Fat: 10.8 g
  • Cholesterol: 46.5 mg
  • Sodium: 165.6 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 30.9 g

View full nutritional breakdown of Halibut poached in white wine calories by ingredient
Report Inappropriate Recipe

Halibut poached in white wine

Submitted by: NICKNPDX

Introduction

This easy to prepare recipe provides 3 four ounce portions. The fish is so tender and perfectly cooked, with the wine and capers adding the perfect acidity to counter balance the smooth sweetness of the coconut cream and shallots. Serve with a side of Israeli Couscous and you'll have a perfect main course. This easy to prepare recipe provides 3 four ounce portions. The fish is so tender and perfectly cooked, with the wine and capers adding the perfect acidity to counter balance the smooth sweetness of the coconut cream and shallots. Serve with a side of Israeli Couscous and you'll have a perfect main course.
Number of Servings: 3

Ingredients

    12 ounces of Halibut fillets, cut into two equal portions
    3 tablespoons of chopped shallots
    1 tablespoon of capers
    1 tablespoon of coconut cream (or 2 tablespoons of heavy cream)
    1 tablespoon of olive oil
    1 fluid ounce of white wine OR white rice vinegar Unseasoned
    1/4 to 1/2 cup of water
    Salt and Pepper to taste

SparkPeople Sponsored Video


Directions

Cut Halibut into 3 equal fillets, skin left on. Sprinkle with salt and pepper and set aside.

Chop the shallots, heat olive oil in medium size frying pan over medium high heat. When oil is hot, place Halibut skin side down in the pan and saute for about 2 minutes.

Next, add the chopped shallots, reducing heat to medium and saute until shallots become translucent.

Add the water and wine around the fish, reduce heat to low, and cover tightly. Allow to poach for about 5 to 6 minutes, depending on the thickness of the fish (6 minutes for about 1 to 1 1/2 inch thickness).

After poaching, remove pan from heat and allow to sit covered for another minute. Then carefully remove fish from pan onto a heated plate and cover.

Return the frying pan to the heat and allow to heat back up on medium heat. There should still be about 1/4 cup of liquid in the pan, along with the shallots. If you need to add more liquid, add a few tablespoons of hot water.

When liquid returns to a boil, reduce heat to low and add the capers and coconut cream, a couple of pinches of salt and pepper, and stir until well blended.

Return the fish to the pan and coat well with the sauce. Then place each serving of fish on separate dinner plates over a small bed of Israeli Couscous or steamed white rice, and spoon some of the sauce and shallots and serve hot.

Serving Size: makes 3 four ounce servings

Number of Servings: 3

Recipe submitted by SparkPeople user NICKNPDX.






Great Stories from around the Web


Rate This Recipe