POACHED HALIBUT WITH SAFFRON ORANGE AïOLI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Poached Halibut with Saffron Orange Aïoli image

Categories     Poach     Low Carb     Quick & Easy     Graduation     Dinner     Halibut     White Wine     Thyme     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 cups dry white wine
1 small onion, thinly sliced
2 Turkish bay leaves or 1 California
10 whole black peppercorns
2 (3-inch) fresh thyme sprigs
2 1/2 teaspoons salt
6 (6-oz) halibut steaks with skin (1 inch thick)
Saffron orange aïoli

Steps:

  • Bring 6 cups water with wine, onion, bay leaves, peppercorns, thyme, and salt to a boil in a deep 12-inch skillet, covered, over moderate heat, then reduce heat and simmer 10 minutes. Add halibut (liquid should barely cover fish; if not, add more water) and poach at a bare simmer, uncovered, until opaque and just cooked through, about 6 minutes.
  • Transfer fish to a plate with a slotted spatula. Peel off and discard skin, then transfer fish to a platter or individual plates with slotted spatula. Serve warm or at room temperature, with aïoli.

Selena Rice
[email protected]

I'm not a big fan of fish, but I thought this dish was really good. The halibut was flaky and the aoli was creamy and flavorful.


Choix Phone
[email protected]

Overall, I thought this recipe was great. The halibut was cooked perfectly and the aoli was delicious. I would definitely make it again.


Johirul Islam
[email protected]

This dish was a bit too salty for my taste. I would recommend using less salt in the aoli.


Babu Bai
[email protected]

I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make seafood dish.


Juma Munai
[email protected]

I made this dish for my family and they all loved it. The halibut was cooked perfectly and the aoli was the perfect complement.


Antur Khan
[email protected]

This recipe was a bit time-consuming, but it was worth it. The halibut and aoli were both delicious.


Sheree Cheeks
[email protected]

I'm not sure what I did wrong, but my halibut turned out dry and the aoli was bland. I'm going to try this recipe again, but I'll make sure to follow the instructions more carefully.


Nakato Vivy
[email protected]

This dish was easy to make and very flavorful. I would definitely recommend it to anyone looking for a delicious and healthy meal.


quinn Coco
[email protected]

I found the recipe to be a bit too complicated. I ended up simplifying it and it still turned out great.


Rizwan Solangi
[email protected]

The halibut was a bit overcooked for my taste, but the aoli was delicious. I would recommend cooking the halibut for a shorter amount of time.


Seanna Mcgarry
[email protected]

I made this dish for a dinner party and it was a huge success. Everyone loved the halibut and the aoli. I will definitely be making this again.


Brian Jaji
[email protected]

I followed the recipe exactly and it turned out great. The halibut was flaky and the aoli was creamy and flavorful. I would definitely recommend this recipe.


Aadesh Yadav
[email protected]

This recipe is a keeper! The halibut was cooked perfectly and the aoli was delicious. I served it with roasted vegetables and it was a hit with my family.


nahid Miah
[email protected]

I'm not a big fan of fish, but this dish changed my mind. The halibut was so well-cooked and the aoli was amazing. I'll definitely be making this again.


Nicole Deloria
[email protected]

The saffron orange aoli was the star of the dish. It was so flavorful and creamy, and it paired perfectly with the delicate flavor of the halibut.


Talha Hafsa
[email protected]

This poached halibut with saffron orange aoli was an absolute delight! The halibut was cooked to perfection, flaky and tender, while the aoli added a flavorful and tangy touch. The combination of the saffron and orange was simply divine.