A sun-dried tomato and lemongrass broth makes a fragrant seasoning for the halibut, and a garlicky basil pesto and sautéed zucchini round out the dish.
Make Ahead Tips
You can prepare the pesto up to 4 hours ahead; cover with plastic wrap pressed directly onto its surface.
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This was an amazingly flavorful and super easy dish to make. I used slow oven roasted tomatoes instead of sun-dried (don't care for them and had the other in the fridge), fresh lemongrass from our plant. I spaced so the fish marinated for 6 hours. It was still firm but wonderfully moist and full of flavor. I did use the quart Ziploc bags in a medium saut pan. I used my own recipe for the pesto (Pine Nuts and Pistachios Basil, Parmesan, etc.) since I had some made. I would suggest doubling the amount of the zucchini and garlic. This would be great with any fresh white firm fish similar to halibut. Definitely a keeper.
Does the author not understand that poaching in a plastic bag will transfer the chemicals in the plastic to the fish?Season the fish in the fridge in a covered dish. Then poach the easy traditional way... make the broth and place fish in a stainless steel sauce pan, pour broth over, cover and heat at low until water temp of 140 degrees and center of fish 135 degrees, 12-15 minuets.Same delicious taste and No cancer causing chemicals cooked into the fish.Otherwise this looks like a delicious recipe!
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