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Lemongrass-Poached Alaska Halibut

Lemongrass-Poached Alaska Halibut
The clean and bright combination of lemongrass and ginger with this broth makes an incredibly light and flavorful dish. Perfect for warm days and cold beers on the Mekong…or the Yukon!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 4
  • Yield: 5 to 6 oz halibut per serving

Ingredients

  • 1 stem lemongrass
  • 2 garlic cloves
  • 2 Tablespoons sliced or chopped ginger
  • 1 chopped shallot
  • 3 cups chicken or vegetable stock
  • 4 Alaska Halibut fillets (5 to 6 oz. each), fresh, thawed or frozen
  • 1/2 teaspoon kosher salt   

Nutrition Facts

Calories 237
Total Fat 6g
Saturated Fat 1.5g
Calories From Fat 24%
Cholesterol 107.5mg
Protein 34g
Carbohydrate 10.5g
Fiber 0g
Sodium 610mg
Calcium 38.5mg
Omega-3 Fatty Acids 980mg
Recipe courtesy of Alaska Chef Erik Slater

Instructions

  1. Step 1 Prepare poaching liquid

    Break up the lemongrass, smash the garlic, slice the ginger and chop the shallot.  Place stock, lemongrass, garlic, shallot and ginger into a large pan; bring to a simmer.

  2. Step 2 Prepare halibut

    Rinse any ice glaze from frozen Alaska Halibut under cold water.   Turn off heat and add halibut to stock, skin side down.  Return heat to a simmer (stock should simmer, not boil).  

    Once simmering, cover the pan tightly and cook 4 to 5 minutes for frozen halibut or 2 minutes for fresh/thawed fish.  Turn off the heat and let the fish rest in liquid for 5 minutes, or until opaque throughout.

  3. Step 3 To serve

    To serve, season with salt and baste with a bit of broth.

Nutrition Facts

Calories 237
Total Fat 6g
Saturated Fat 1.5g
Calories From Fat 24%
Cholesterol 107.5mg
Protein 34g
Carbohydrate 10.5g
Fiber 0g
Sodium 610mg
Calcium 38.5mg
Omega-3 Fatty Acids 980mg
Recipe courtesy of Alaska Chef Erik Slater