Butter Poached Halibut
www.foleyfoodandwinesociety.com
This dish pairs beautifully with an oaked Chardonnay or a dry Viognier for a touch of floral richness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foleyfoodandwinesociety.com.
Cooking tools:
- Saucepan
- Whisk
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Spatula
- Microplane
- Instant-read thermometer
- Plate
Ingredients
- 2 halibut fillets (6-8 oz each)
- 1 cup unsalted butter (2 sticks), cut into cubes
- ½ cup dry white wine (such as Chardonnay)
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 sprig fresh thyme
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- Lemon zest, for garnish
- Fresh chives or parsley, chopped (optional)
- Capers (optional)
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