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Poached Halibut with Ginger and Cilantro

Serves 4
Time 15 min
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 cup dry white wine
  • 1 tablespoon finely chopped fresh ginger
  • 4 green onions halved
  • 1/8 teaspoon reduced-sodium tamari
  • 2 tablespoons lime juice
  • 4 (5- to 6-ounce) boneless, skinless halibut steaks
  • 1/2 teaspoon fine sea salt to taste
  • 6 sprigs fresh cilantro
  • 1 lime thinly sliced
  • 4 cups cooked jasmine rice
  • 1/4 teaspoon ground black pepper

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.

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.
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