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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?