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 LEMON-BUTTER AND CRISPY SHALLOTS

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

POACHED HALIBUT

Steps:

• Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.

CAPERS AND HALIBUT

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
• Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
• Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

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.

GINGER-GARLIC POACHED HALIBUT

Steps:

• 1. In a 2 to 14 inch frying pan with a lid over high heat, combine broth, sherry, ginger, garlic and teriyaki sauce. Bring to a boil, then cover, reduce heat and simmer 10 minutes. 2. Rinse fish and pat dry. 3. When broth mixture is ready, add halibut. Cover and simmer gently over medium-low heat until fish is no longer translucent in the thickest part (cut to test), 5 to 7 minutes; gently turn fish over once during poaching. 4. With a slotted spatula, transfer fish to plates and discard broth. Drizzle with a little more teriyaki sauce and sesame oil. Serve immediately.