Poached Savory Halibut

Poached Savory Halibut


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This halibut dish is served cold, either over a salad or on its own.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

2-3 servings


  • 6 Tbs. wine or herb vinegar
  • 1/4 tsp. crushed saffron
  • 1 lb. halibut fillets
  • 1 sweet red pepper, thinly sliced
  • 2 green onions, minced
  • 2 cloves garlic, minced
  • 1 Tbs. olive oil
  • 2 tsp. fresh minced thyme, or 1 tsp. dried

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In a large skillet bring 1 inch of water to a boil over medium heat. Stir in 4 Tbs. of the vinegar and the saffron. Add the fish and peppers. Simmer for 15 minutes until the fish flakes easily. Remove the fish and peppers to a 9x13 baking dish. In a bowl combine the remaining vinegar with the onions, oil and thyme. Pour over the fish and chill for an hour. You can eat this cold with a salad or gently reheat.

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