Poached Halibut with Vegetables


This recipe also works with any white-fleshed fish, including cod, hake, grouper, red snapper, and tilefish.

2 c. chicken stock
3 tbsp. butter
2 medium sized carrots, finely diced
2 medium sized onions, finely diced
2 stalks celery, finely diced
1 clove garlic, minced
2 halibut steaks, ¾ to 1 lb. each
Salt and freshly ground black pepper to taste

Bring the stock to boil and keep it warm.  Melt the butter over medium heat in a skillet; add the vegetables and cook over low heat until they wilt (5-10 minutes), stirring occasionally.  Place the fish on the vegetables, season with salt and pepper, and add stock to cover.  Simmer over medium-low heat until the halibut is done, about 10-12 minutes.

 

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