| In a hurry to cook some fish and
don't feel like baking, or frying? Got an extra beer hanging
around? Poaching is probably the easiest way to cook a chunk
of Halibut that I have found.
| ~4 |
Skinless Halibut
Fillets |
| 1 |
Bottle of Beer |
| 2-3 tsp |
Seafood Seasoning |
| ~12 |
Whole Black Peppercorns |
| 1 |
Lemon |
| |
Salt |
Put enough water in a pan with deep sides to almost, or just cover
your fish. Add in the beer, seasoning and peppercorns and
some salt. Juice up half the lemon (or just dump some out
of that bottle I know you have) and bring the mix up to a low simmer.
Try to get it to and hold at 145 degrees. Add your fish fillets
gently to the pan and cook about 10 minutes. Less time if
they are thin, and longer if they are thicker. The trick here
is that if you keep the liquid at 145 degrees, the fish will cook,
but will not become overdone.
Pull out of the pan with a wide spatula, and serve with the left
over lemon (or bottle of lemon juice)
Experiment with this one! The beer you choose will definitely
influence the flavor of the fish. |