Poached halibut and peppersSubmitted by: ASPENGRRL
IntroductionA tasty way to savor halibut, with capers and peppers. (can use other whitefish such as cod) A tasty way to savor halibut, with capers and peppers. (can use other whitefish such as cod)
1.5 c dry wine or chicken broth (this est for broth); 1c water; 1 medium yellow sweet pepper, chopped; 3Tbsp drained capers; 4 cloves garlic, minced; 1/4 tsp crushed red pepper (or more to taste); 4 halibut steaks (1.5lb approx) - or cod or other whitefish; salt and fresh ground pepper to taste; parsley for garnish.
2. Place fish in a single layer in the poaching liquid in the skillet. Season with salt and pepper. Spoon liquid over fish. Return to simmer. Cook, covered, 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes easily when tested with a fork. Remove fish to serving platter. Spoon or pour cooking liquid into a small serving pitcher. Sprinkle with fresh parsley. To serve, place fish in individual serving bowls, pass remaining broth. Makes 4 servings.
(note, you can drizzle the cooked fish with approx 2 Tbsp basil or olive oil - the original recipe called for this, but I have removed it from this version to reduce calories)
Number of Servings: 4
Recipe submitted by SparkPeople user ASPENGRRL.