Best Green Tea Poached Halibut Recipes
BUTTER-POACHED HALIBUT
I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Naomi Pomeroy
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
- Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
- Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.
PEARS POACHED IN GREEN TEA
A mingling of green tea and grapefruit zest transforms Bosc pears into an intriguing, healthful dessert. The tea is steeped separately, before the sliced fruit is added. The tender, cooked pears can rest in the liquid for hours, absorbing additional flavor before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place tea in a glass measuring cup or a teapot. Bring 2 cups water to a simmer, and pour over tea. Steep for 4 minutes.
- Strain tea into a medium pot. Stir in sugar, grapefruit zest, and remaining 1 cup water. Gently simmer, stirring, until sugar has dissolved, about 2 minutes.
- Add grapefruit juice and pears to pot. Cook, adjusting heat so that steam rises from surface but no bubbles appear, until pears are slightly translucent and just tender, 12 to 15 minutes. Using a slotted spoon, divide pears among 4 dishes, and let cool slightly.
- Return liquid to a gentle simmer. Cook until slightly reduced, about 5 minutes. Pour over pears. Serve warm, at room temperature, or chilled. Pears can be refrigerated in syrup for up to 2 days.
GREEN TEA POACHED HALIBUT
Steps:
- Combine the broth, water, wine, lemon zest, and juice in a sauce pan just large enough to hold the fish in a single layer. Bring the mixture to a light boil, add tea bags, and mushrooms; reduce heat to a simmer for 5 minutes. Remove tea bags and add fillets. Simmer for 10 minutes until fish is tender and flakes. Place cooked fillets in a shallow serving bowl with some of the poaching fluid topped with mushrooms. Serve hot.
POACHED HALIBUT
Rosadene Herold of Likeville, Indiana relies on her microwave to get delicious whitefish on the table in no time.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
TOMATO-POACHED HALIBUT
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
POACHED HALIBUT IN LEMON-THYME BROTH
Cookinghalibut in lemon-and-thyme-infused broth imparts a delicatetaste. The poaching liquid is delicious, too, so serve thisdish with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.
- Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.
- Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.
- Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.
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