Poached Halibut with Aromatic Herbs and Mirin
Recipe type: Animal protein
Cuisine: Poached
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Poached fish with aromatic herbs is a GREAT way to maintain the integrity of the fish without damaging it's healthy oils.
  • 2 tbsp. mirin rice wine (or white wine)
  • 1 cup water or veggie stock
  • 1 shallot, peeled and sliced thin
  • 1 bay leaf
  • 2-3 sprigs of thyme, or 1 tbsp. thyme leaves
  • 2 sprigs of rosemary, or 1 tbsp. minced
  • ½ tsp. whole peppercorns
  • Sea salt
  • 1 lb. halibut, cut into 4 four ounce pieces
  • 2 tbsp. unsalted grass-fed butter
  • 1 tbsp. lemon juice and zest
  • 1 garlic clove, peeled and sliced thin
  1. Put mirin, water, shallot, bay leaf, thyme, rosemary and peppercorns into an 8-inch frying pan and bring to a boil.
  2. Season the fish with salt.
  3. Add the fish pieces into the pan, cover, and lower the heat to simmer.
  4. Poach 4-5 minutes depending on the thickness of the fish.
  5. Remove the fish from the liquid, and set aside in four separate bowls.
  6. Add the butter, lemon juice and garlic into the pan and cook one minute.
  7. Spoon liquid on top of fish.
Recipe by Andrea Beaman at https://andreabeaman.com/poached-halibut-aromatic-herbs-mirin/