Lemongrass-Poached Alaska Halibut

Lemongrass-Poached Alaska Halibut
4.5 from 2 ratings
Recipe Courtesy of Wild Alaska Seafood and Chef Erik Slater"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!  Goes great with Cauliflower Cilantro Puree and roasted/grilled vegetables!”-Chef Erik Slater
  • 1 stem lemongrass
  • 2 garlic cloves
  • 2 tablespoon ginger, sliced
  • 1 shallot, chopped
  • 3 cup chicken or vegetable stock
  • 4 alaska halibut fillets (5 to 6 oz. each) fresh, thawed, or frozen
  • 1/2 teaspoon kosher salt
  1. 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.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.To serve, season with salt and baste with a bit of broth.