GINGER-GARLIC POACHED HALIBUT

GINGER-GARLIC POACHED HALIBUT image

Categories Fish

Yield 2

Number Of Ingredients 7

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1¼ cups chicken broth
¼ cup dry sherry
¼ cup thinly sliced ginger
2 cloves garlic, minced or pressed
1½ tablespoons teriyaki sauce
1 pound halibut, about 1 inch thick
1 teaspoon sesame oil

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.