Best Ginger Garlic Poached Halibut Recipes

POACHED HALIBUT WITH GINGER AND CILANTRO

Steps:

• Put wine, ginger, green onions, tamari, lime slices and juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes.
• Season halibut with salt and pepper then arrange in skillet.
• Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.
• Serve halibut with rice on the side.
• Spoon poaching liquid over the fish if you like.

HALIBUT WITH GINGER & GARLIC

Steps:

• Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
• Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
• Reduce heat and flip the fish add wine sugar& broth.
• Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
• Serve with some of the onions.
• and sauce over the fish.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

OLIVE-OIL POACHED HALIBUT NUGGETS WITH GARLIC AND MINT

Steps:

• Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.
• Stir in garlic and 1/4 teaspoon each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).
• Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.