Lemon Poached Halibut with Green Bean Salad | PCC Natural Markets

Lemon Poached Halibut with Green Bean Salad

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Perfectly inspired by springtime flavors, this recipe takes some extra effort but is a show-stopper for a dinner party.


For the salad

For the halibut

For the prawns (optional)


For the salad

Combine all the ingredients in a bowl. Set aside.

For the halibut

Heat oil in a sauté pan over medium-low heat. Add shallot sand garlic and cook until fragrant and soft, but not brown, 3 to 5 minutes. Stir in chicken stock, wine, lemon zest, lemon juice, bay leaf and peppercorns. Increase heat to medium-high and bring the mixture to a simmer.

Season both sides of halibut generously with salt.

Reduce heat to low and add halibut to the pan. Cover and cook until fish is opaque and flaky, 5 to 8 minutes. Carefully remove from the poaching liquid and keep warm.

To prepare the sauce, strain poaching liquid and return to the pan. Cook over medium-high heat until liquid is reduced to 1/2 cup. Remove the pan from the heat and swirl in butter. Keep warm until ready to serve.

For the prawns

Heat oil in a small sauté pan over medium-high heat. Add garlic and cook until just fragrant, about 1 minute. Add prawns, parsley and chives. Cook, stirring frequently, until prawns are bright pink and just cooked through, about 2 minutes. Add a splash of wine and continue cooking until most of the liquid is evaporated. Remove from the heat and season with salt and pepper.

To serve

Divide salad between 4 plates. Place a halibut fillet on top of salad and drizzle with sauce. If desired, top with an herbed prawn. Serve immediately.


Instead of green beans, use any seasonally available vegetable such as asparagus, carrots or zucchini.

Each serving: 320 cal, 8g fat (1g sat),55mg chol, 360mg sodium, 12g carb, 3g fiber, 38g protein

Recipe by Jackie Freeman, PCC Chef

More about: halibut, salad, seafood


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