27 Jan Thyme Poached Halibut
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Thyme Poached Halibut
By: Toby Amidor
- Serves: 2 portions
- Serving size: 1 portion
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
- 4 cups reduced-sodium ready-to-use vegetable broth
- ½ bunch fresh thyme, leaves and stems
- 12 oz halibut
- ⅛ tsp ground black pepper
- 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.
- 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.
- Slice the halibut into 6oz pieces and allow to slightly cool. Serve warm.