Vermouth Poached Halibut

Halibut gently poached in vermouth and butter under a blanket of butter lettuce, finished with a bright chive and lemon pan sauce.borum.

Why You'll Love Vermouth Poached Halibut

This recipe is pure elegance with just a few ingredients - poached halibut that melts in your mouth, finished with a glossy, herby pan sauce. Perfect for when you want something easy that tastes like fine dining.

Tips and Tricks

• Start cold: Adding everything to a cold pan helps the fish gently poach without overcooking or sticking.
• Don't skip the lettuce: It insulates the fish while steaming, keeping it moist and tender.
• Use a light touch with lemon: Taste the sauce before seasoning-it should be bright but balanced, not sharp.

Variations

This method is a beautiful base-here are some simple ways to personalize it:

• Swap the vermouth: Use dry white wine or sake for different aromatic notes.
• Add herbs: A few thyme sprigs or tarragon leaves can layer in more flavor during poaching.
• Try another fish: This method works beautifully with cod, black bass, or even salmon.

Substitutions

Missing something? These easy swaps will still give you a great result:

• Butter lettuce: Napa cabbage or even parchment paper can be used as a poaching cover.
• Shallots: Thinly sliced leeks or sweet onions will do in a pinch.
• Vermouth: No vermouth? Use a splash of white wine or dry sherry.

Best Served With

• Steamed fingerling potatoes or crushed new potatoes with olive oil
• Wilted spinach or sautéed leeks
• Lightly dressed greens or butter lettuce salad with lemon vinaigrette
• Crusty bread for soaking up the pan sauce

How to Store Leftovers

• Halibut is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Gently reheat in a covered pan over low heat with a splash of water or stock.
• Store any extra sauce separately and spoon over right before serving.

Common Questions

Vermouth Poached Halibut

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Halibut gently poached in vermouth and butter under a blanket of butter lettuce, finished with a bright chive and lemon pan sauce.

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Prep Time 5 minutes mins

Total Time 15 minutes mins

Course: Dinner, Main Course, Seafood

Cuisine: Modern American

Calories: 259

Ingredients Equipment Method Nutrition

Ingredients

  

• 6 ounces halibut
• 1 tablespoon butter
• 1 ounce vermouth
• 1 shallot sliced
• 2 ounces water
• 1 extra large butter lettuce leaf
• Kosher salt to taste
• 1 tablespoon chives finely chopped
• Lemon to taste

Equipment

• 8-inch sauté pan
• Spoon for basting
• Small saucepan
• Fish Spatula

Method

 

1. Preheat the oven to 400°F.
2. Season the halibut lightly with kosher salt.
3. In a cold 8-inch sauté pan, layer the following in this order:
4. a. 1 tablespoon butter
5. b. 1 oz vermouth
6. c. 1 sliced shallot
7. d. the halibut fillet
8. e. 1 large butter lettuce leaf (placed directly on top of the fish)
9. Transfer the pan to the oven and cook, presentation side down, for 4 minutes.
10. Carefully remove the pan from the oven, flip the halibut, and return to the oven for another 3 minutes.
11. Remove the pan from the oven and gently transfer the fish and lettuce to a warm plate to rest.
12. Set the pan over medium-high heat and reduce the poaching liquid by two-thirds until slightly thickened.
13. Finish the sauce with a squeeze of lemon juice, a pinch of salt, and 1 tablespoon chopped chives.
14. Spoon the sauce over the halibut and serve immediately.

Nutrition

Calories: 259kcalCarbohydrates: 17gProtein: 33gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 83mgSodium: 229mgPotassium: 839mgFiber: 1gSugar: 9gVitamin A: 246IUVitamin C: 4mgCalcium: 57mgIron: 1mg

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