Poached Halibut in Hot & Sour Broth

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Serves four.

by Arlene Jacobs
from Fine Cooking
Issue 57
Last Edit Date: 6/28/2011 11:39:27 AM

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2 Tbs. soy sauce
4 halibut fillets, 1/2 lb. each (about 1-inch thick)
1 qt. homemade or low-salt chicken broth
1/4 cup honey
3 Tbs. tomato paste
2-1/2 Tbs. cider vinegar
12 quarter-size slices fresh ginger, cut into thin strips
1/4 tsp. Tabasco or other hot sauce
1/4 cup sliced scallions (greens included)
1/4 cup chopped fresh cilantro

Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.

In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.

Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.

Serving Suggestions

Set a mound of white or brown rice into the broth with the fish.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 51; Monounsaturated Fat (g): 2; Carbohydrates (g): 24; Polyunsaturated Fat (g): 2; Sodium (mg): 720; Cholesterol (mg): 75; Fiber (g): 1;

Photo: Scott Phillips

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by eselque, 1/1/2013Very good. Using Sriracha instead of Tabasco, I added more to make it pleasantly spicy.

by darcy811, 3/5/2010When looking for a simple and inexpensive cooking solution for interesting meals, I always use College Inn Broths and stocks. This message is being posted on behalf of Del Monte and we hope that it is of interest for you.

by G.K., 3/31/2009Excellent recipe, one of my family's favorite. I make it with sea bass, and roast fish separately in the oven instead of poaching it. Then pour broth over it and serve.