Servings: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 4 Halibut filets
- Salt and black pepper, to taste
- 4 cups Water
- 2 tablespoons White wine vinegar
- 1/2 cup Unsalted butter
- 1 tablespoon Fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon Chopped fresh parsley
Instructions
- Season the halibut filets with salt and black pepper to taste.
- Bring the water and white wine vinegar to a simmer over medium-high heat in a large pot.
- Place the halibut filets into the simmering water and poach for 5-7 minutes until the fish is cooked and flakes easily with a fork.
- While the fish is cooking, melt the butter in a small saucepan over medium heat.
- Stir in the lemon juice and Dijon mustard until well combined.
- When the halibut is cooked, use a slotted spoon to remove it from the poaching liquid and place it on serving plates.
- Spoon the butter sauce over the halibut filets and sprinkle with fresh parsley.
- Serve the poached halibut with butter sauce immediately. Enjoy!
Nutrition Facts
Serving size: 1 halibut filet with butter sauce
Calories: 340 kcal
Total Fat: 30g
Saturated Fat: 18g
Cholesterol: 130 mg
Sodium: 220 mg
Total Carbohydrates: 1g
Protein: 17g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Poached Halibut with Butter Sauce
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.