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Popular in Food

Poached Halibut and Peppers

For extra panache, pour the remaining broth into a pitcher and pass it so guests can pour the juices over this seafood main dish.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 7 mins plus 4 to 6 minutes per 1/2-inch thickness

Poached Halibut and Peppers



  1. For poaching liquid in a large skillet combine combine wine, water, sweet pepper, capers, garlic, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes, stirring occasionally.
  2. Place fish in a single layer in the poaching liquid in the skillet. Season fish with salt and pepper. Spoon liquid over fish. Return to simmer. Cook, covered, 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes easily when tested with a fork. Remove fish to serving platter and pour poaching liquid to a small serving pitcher. Drizzle cooked fish with the basil oil or olive oil and a little of the poaching liquid. Sprinkle with parsley. Serve with remaining poaching liquid.

Nutrition Facts (Poached Halibut and Peppers)

    Per serving:
  • 338 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 54 mg chol.,
  • 437 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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