How to Poach Halibut in Wine

Save

When you think of poaching, you likely think of poaching eggs, but the process was actually first used to cook fish or chicken. To poach food, you simply place the food in a low-heated liquid -- such as water, broth or wine -- and allow it to cook until done. If you're cooking halibut in wine, you know it's done when it's opaque in the middle and flakes easily with a fork. To get the best flavor out of your halibut, use white wine.

Things You'll Need

  • Frying pan
  • Container
  • Fork
  • Food thermometer
  • White wine
  • Chicken stock
  • Rosemary
  • Salt
  • Pepper
  • 2 garlic cloves
  • 1 shallot
  • Combine one part white wine with one part chicken stock, a few sprigs of rosemary, two sliced garlic cloves, one sliced shallot and a few pinches of salt and pepper in a container. The amount of poaching liquid you prepare depends on the amount of halibut you have, but you want the liquid to submerge about two-thirds of the halibut when it is in the pan.

  • Place the halibut fillets in your frying pan, add the poaching liquid, cover the pan and heat it over medium-low.

  • Wait for the liquid to gently bubble, then reduce the heat to low.

  • Use your food thermometer to see if the halibut has finished cooking. The internal temperature should be around 145 degree Fahrenheit.

  • Remove the halibut from the pan, place it on a plate and drizzle some of the poaching liquid over the fish.

References

  • Photo Credit Jupiterimages/Comstock/Getty Images
Promoted By Zergnet

Comments

You May Also Like

  • How to Poach Chicken

    Banish dry, overcooked chicken in favor of a velvety, delicious dish that takes minimal time to prepare. Poaching is a wet-heat cooking...

  • How to Cook Halibut

    The display case at your local fishmonger or supermarket features white-fleshed fish of various kinds, with halibut arguably the finest of them...

  • How to Deep Fry Beer Battered Halibut

    You will learn to cook this very simple yet deliciously Alaskan favorite. For this batter, good quality, light-colored beers work best.

  • How to Make Poached Eggs With Vinegar

    Poached eggs somehow convey images of mouth-watering eggs Benedict with just the right amount of soft yolk slowly running over a crisp...

  • What Vegetables Go With Halibut?

    Halibut, an oceangoing flatfish averaging 30 to 40 pounds in size, yields white-fleshed fillets and steaks that are lean, meaty and firm....

  • White Wine for Cooking

    White wine has been used in cooking since the Greek and Roman eras and is still a popular cooking liquid today. Both...

Related Searches

Check It Out

13 Delicious Thanksgiving Sides That'll Make Turkey Insignificant

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!