• 4 fillets (6 oz each) Halibut fillets
• 1 cup Dry white wine
• 2 cups Fish or vegetable broth
• 1 whole lemon Lemon (sliced)
• 4 sprigs Fresh thyme
• 6 sprigs Fresh parsley
• 2 Bay leaves
• 3 Garlic cloves (smashed)
• 1 large Shallot (sliced)
• 1 teaspoon Salt
• 1/2 teaspoon Black peppercorns
• 2 tablespoons Butter (optional)

For informational and journaling purposes only. Results are estimates based on published nutrition databases and may not match your specific food.

1. 1

   In a large, deep skillet, combine white wine, broth, lemon slices, thyme, parsley, bay leaves, garlic, shallot, salt, and peppercorns.

2. 2

   Bring to a gentle simmer over medium heat. Let simmer for 5 minutes to infuse flavors.

3. 3

   Reduce heat to low. The liquid should be barely simmering—around 160-180°F. Bubbles should just break the surface.

4. 4

   Gently slide halibut fillets into the poaching liquid. They should be mostly submerged.

5. 5

   Cover and poach for 8-12 minutes, depending on thickness. Fish is done when it reaches 145°F internally and flakes easily.

6. 6

   Using a slotted spatula, carefully transfer fish to serving plates.

7. 7

   Optional: Strain 1/2 cup of poaching liquid into a small saucepan. Add butter and reduce over high heat for 2-3 minutes to make a quick sauce.

8. 8

   Spoon sauce over fish. Garnish with fresh herbs and lemon slices.