Thyme Poached Halibut
Recipe from The Best 3-Ingredient Cookbook by Toby Amidor and published by Robert Rose Books, 2020. All Rights Reserved. Photo courtesy of Ashley Lima
Serves: 2 portions
  • 4 cups reduced-sodium ready-to-use vegetable broth
  • ½ bunch fresh thyme, leaves and stems
  • 12 oz halibut
  • ⅛ tsp ground black pepper
  1. In a medium saucepan or high-sided skillet over high heat, add the broth, thyme, and pepper and bring to a boil. Add the halibut, making sure it is completely covered by the liquid, adding water or more broth if needed to cover it completely. Return to a boil over high heat.
  2. Cook the halibut for 1 minute, then remove from the heat and cover. Let the halibut poach until opaque and the internal temperature reaches 145 degrees, 10 minutes. With a slotted spoon, carefully remove the fish from the pan and let it cool. Discard the thyme and the cooking liquid.
  3. Slice the halibut into 6oz pieces and allow to slightly cool. Serve warm.
Nutrition Information
Serving size: 1 portion
Recipe by Toby Amidor Nutrition at