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Cold Poached Halibut with Cucumber yogurt mint Sauce
3/4 cup milk
4 fresh fennel or dill sprigs
1/2 tsp. salt
5 whole peppercorns
1 lemon, sliced
6 Halibut Steaks (6-8 oz. each)
1 cup plain yogurt
3/4 cup finely chopped cucumber
1/2 cup chopped fresh mint
1/4 cup rice wine vinegar
1 Tbsp. brown sugar
1 Tbsp. white sugar
Fill a deep flame-proof pan, large enough to accommodate the all Steaks, three-fourths full of water. Add the milk, fennel or dill sprigs, salt, peppercorns and lemon slices. Bring the poaching liquid to a low boil. Drop in the Halibut Steaks one at a time. When the liquid comes to simmer, lower the heat and let the fish simmer gently for 10 minutes. Drain the Halibut and remove to a platter. Discard the poaching liquid. When completely cool, wrap fish in plastic wrap and refrigerate for 3 to 4 hours or overnight.
Prepare Cucumber-Yogurt-Mint Sauce: Mix all ingredients together in a glass bowl. Cover and chill. Makes about 2 cups.
At serving time, arrange Halibut on a chilled platter and drizzle with the sauce. Garnish with extra mint leaves, if desired. Serves 6. Total precooking time: 40 minutes.