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Halibut Poached with Ginger and Cilantro
1 1/2 c White wine
1 tb Ginger; julienned as thinly as possible
1/4 c Cilantro, chopped
1 Green onion; cut in half
1 Splash of tamari
1 Lime; juiced
4 Halibut steaks
Combine first six ingredients in a deep roasting pan. Cook the
poaching liquid for 2-3 minutes, then add halibut, cover tightly, and
gently simmer until cooked through (approximately 10 minutes per inch
of thickness). Garnish with sliced avocados, thinly sliced lime
wheels and fresh cilantro. Serve with jasmine rice and Chenin Blanc.