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Gallery Poached Halibut in Lemon-Thyme Broth Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 3 lemons 3 1/2 cups homemade or low-sodium store-bought chicken stock 3 garlic cloves 8 sprigs fresh thyme 10 whole black peppercorns 4 halibut fillets (6 ounces each), without skin Coarse salt Extra-virgin olive oil, for drizzling

Cook’s Notes If you can’t get fillets already skinned, remove the skins after cooking. Sea bass and striped bass are also delicious poached.

Gallery Poached Halibut in Lemon-Thyme Broth

Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Poached Halibut in Lemon-Thyme Broth

Poached Halibut in Lemon-Thyme Broth

Poached Halibut in Lemon-Thyme Broth

Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Recipe Summary

prep: 10 mins total: 35 mins

Servings: 4

prep: 10 mins

total: 35 mins

prep:

10 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 3 lemons 3 1/2 cups homemade or low-sodium store-bought chicken stock 3 garlic cloves 8 sprigs fresh thyme 10 whole black peppercorns 4 halibut fillets (6 ounces each), without skin Coarse salt Extra-virgin olive oil, for drizzling

Directions

Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.

Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.

Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.

Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.

Cook’s Notes If you can’t get fillets already skinned, remove the skins after cooking. Sea bass and striped bass are also delicious poached.

Cook’s Notes

If you can’t get fillets already skinned, remove the skins after cooking. Sea bass and striped bass are also delicious poached.

Reviews (4)

 Add Rating & Review     46 Ratings   5 star values:        5    4 star values:        8    3 star values:        21    2 star values:        9    1 star values:        3

Reviews (4)

Add Rating & Review     46 Ratings   5 star values:        5    4 star values:        8    3 star values:        21    2 star values:        9    1 star values:        3

Add Rating & Review

46 Ratings 5 star values: 5 4 star values: 8 3 star values: 21 2 star values: 9 1 star values: 3

46 Ratings 5 star values: 5 4 star values: 8 3 star values: 21 2 star values: 9 1 star values: 3

46 Ratings 5 star values: 5 4 star values: 8 3 star values: 21 2 star values: 9 1 star values: 3

  • 5 star values: 5 4 star values: 8 3 star values: 21 2 star values: 9 1 star values: 3

    Martha Stewart Member     Rating: 4 stars       02/04/2019   Easy and delicious, nice combination with the halibut. I used dried thyme instead. I am going to use it for cod as well :)  

Martha Stewart Member     Rating: 4 stars       05/13/2012   Very good recipe. This is a great, light dish that is easy to make and has great flavors. The halibut, lemon and thyme are a great combination. General comment on this was that the lemon was a bit too strong: I would recommend the zest from just one lemon. I would also keep the burner on very low when you put the fish in the poaching liquid, to keep it warm. But overall a great meal!  

Martha Stewart Member     Rating: Unrated       08/03/2011   Tried this 2 times with two different white fish. Came out great each time. Poaching fish...who knew you could poach more than just an egg!  

Martha Stewart Member     Rating: Unrated       08/07/2010   Fantastic. Simple to make with ingredients at hand. The broth is intensely lemony, but rewarding

    Martha Stewart Member

    Rating: 4 stars 02/04/2019

Easy and delicious, nice combination with the halibut. I used dried thyme instead. I am going to use it for cod as well :)

Rating: 4 stars

Rating: 4 stars 05/13/2012

Very good recipe. This is a great, light dish that is easy to make and has great flavors. The halibut, lemon and thyme are a great combination. General comment on this was that the lemon was a bit too strong: I would recommend the zest from just one lemon. I would also keep the burner on very low when you put the fish in the poaching liquid, to keep it warm. But overall a great meal!

Rating: Unrated 08/03/2011

Tried this 2 times with two different white fish. Came out great each time. Poaching fish…who knew you could poach more than just an egg!

Rating: Unrated

Rating: Unrated 08/07/2010

Fantastic. Simple to make with ingredients at hand. The broth is intensely lemony, but rewarding

All Reviews for Poached Halibut in Lemon-Thyme Broth

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Poached Halibut in Lemon-Thyme Broth

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest