Poached Halibut in White Wine and Peppers


Poached Halibut in White Wine and Peppers

1 kg frozen halibut (you can also use any other firm fish such as salmon)

2 cups white wine or chicken broth (or a combination of the two)

2 red peppers finely chopped

¼ teaspoon Cayenne pepper flakes (optional – this adds a really nice spicy kick. If your family doesn’t like spicy, leave it out)

4 cloves of garlic crushed

Salt and ground black pepper

How to do it

1. Thaw the fish, rinse it and cut into 5 cm (2 inch) wide slices and pat dry.

2. In a large wok or skillet, combine the wine/stock, peppers, cayenne pepper and garlic and bring to the boil. Reduce the heat and simmer uncovered for about 5 minutes, stirring occasionally.

Halibut poaching in the wine and peppers

3. Add the fish to the liquid skin side down in one layer, sprinkle each piece with salt and pepper and spoon the liquid over all the pieces of fish. Cover and continue to simmer for about 12 minutes or until the fish begins to flake when you separate it with a fork.

4. Remove the fish from the liquid and place it on a serving plate. Drain the peppers and use them to decorate the platter.

Serve with lemon wedges.


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