Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the poaching liquid by combining 4 cups of vegetable broth, 0.25 cup of dry white wine, 0.5 teaspoon of saffron threads, 1 thinly sliced lemon, and 0.5 teaspoon of salt in a large pot.

2. 2

   Bring the poaching liquid to a gentle simmer over medium heat, then reduce the heat to low to maintain a bare simmer.

3. 3

   Gently place two 6-ounce halibut fillets into the simmering liquid, ensuring they are fully submerged.

4. 4

   Poach the halibut for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

5. 5

   While the fish poaches, finely chop 2 cloves of garlic, 0.25 cup of fresh dill, and 0.25 cup of fresh parsley.

6. 6

   Carefully remove the poached halibut fillets from the liquid with a slotted spoon and transfer them to individual serving plates.

7. 7

   Drizzle each fillet with 1 tablespoon of extra virgin olive oil and sprinkle generously with the chopped 2 cloves of garlic, 0.25 cup of fresh dill, and 0.25 cup of fresh parsley.

8. 8

   Garnish with a fresh lemon wedge and serve immediately.