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Poached Halibut in Hot & Sour Broth

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Serves four.

  • by Arlene Jacobs from Fine Cooking
    Issue 57

  • 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

Very good. Using Sriracha instead of Tabasco, I added more to make it pleasantly spicy.

When 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.

Excellent 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.

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