Poached Halibut with Lemon and Dill
Method
In a large, shallow frying pan, combine the vegetable stock, lemon slices, fresh dill, garlic, salt, and freshly ground black pepper.
Bring the stock to a gentle simmer over a medium heat. The fragrant mix of lemon, dill, and garlic will flavour the halibut as it poaches.
Gently lower the halibut fillets into the simmering stock.
Ensure the stock just covers the fillets. Poach the halibut for about 12–15 minutes, or until the fish is opaque and flakes easily with a fork. The gentle poaching keeps the fish moist and delicate.
Remove the poached halibut carefully from the stock and transfer it to serving plates.
Serve the halibut over a bed of cooked quinoa for a protein-rich side, and accompany it with a colourful variety of roasted vegetables for added nutrients and texture. Garnish with additional fresh dill or a squeeze of lemon for extra flavour.
This Poached Halibut with Lemon and Dill is a light, refreshing dish that pairs the mild flavor of halibut with the brightness of lemon and dill. The gentle poaching method keeps the fish moist and tender, while the accompanying quinoa and roasted vegetables make this a nutritious, balanced meal perfect for a clean, anti-inflammatory diet. Grilled Mackerel with Lemon and Fresh Herbs
Nutrition Facts
Per serving
