Poached Halibut with Ginger and Cilantro

Poached Halibut with Ginger and Cilantro

Serves 4

Poaching is a tasty, healthy way of cooking seafood since it doesn't require any oil and preserves all of the flavorful juices that are released during cooking.

  • 1 1/2 cups dry white wine
  • 1 tablespoon finely chopped fresh ginger
  • 4 green onions, halved
  • 1/8 teaspoon reduced-sodium tamari
  • 1 lime, thinly sliced
  • 2 tablespoons lime juice
  • 4 (5- to 6-ounce) boneless, skinless halibut steaks
  • 1/2 teaspoon fine sea salt, to taste
  • 1/4 teaspoon ground black pepper
  • 6 sprigs fresh cilantro
  • 4 cups cooked jasmine rice
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Put wine, ginger, green onions, tamari, lime slices and juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes. Season halibut with salt and pepper then arrange in skillet. Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.

Serve halibut with rice on the side. Spoon poaching liquid over the fish if you like.

Nutritional Info: 
Per Serving:Serving size: 1 piece, 410 calories (20 from fat), 2g total fat, 0.5g saturated fat, 65mg cholesterol, 400mg sodium, 50g carbohydrate (1g dietary fiber, 1g sugar), 29g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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