Bulletproof Poached Halibut Recipe
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. This poached Halibut recipe is not only easy, but versatile and will work with any fish similar to Halibut. Anyone care to try it with Tilapia?
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. |
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| Bullet Proof Poached Halibut Recipe – Fishing with Cliff |
