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Poaching Halibut

Poaching Halibut

By:Larry's Catch 4.6(6 reviews)

Learn how to poach halibut gently for tender, silky texture and clean, delicate flavour using precise low-temperature cooking.

TIME
TIME
10 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Intermédiaire
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Ingredients & Materials

Buy Halibut Now
  • Flétan
  • Water, seafood stock, or light broth (for poaching liquid)
  • Sea salt
  • Fresh cracked black pepper
  • Optional: lemon slices
  • Optional: fresh herbs (dill, parsley, or thyme)
  • Wide saucepan or shallow pan
  • Slotted spatula or fish spatula
  • Paper towels

Instructions

  1. Pat halibut fillets completely dry with paper towels.
  2. Add water, seafood stock, or a light broth to a wide pan.
  3. Heat liquid gently until it reaches a low simmer (not boiling).
  4. Lightly season halibut with salt and fresh cracked pepper.
  5. Place halibut into the liquid in a single layer.
  6. Poach gently for 8–12 minutes depending on thickness (about 8–10 minutes per inch guideline).
  7. Check for doneness — fish should flake easily while remaining moist and tender.
  8. Remove when internal temperature reaches 125–130°F (52–54°C).
  9. Rest briefly; residual heat will finish cooking.

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