Poaching is a great way to handle lean fish like halibut. The marinade helps to lightly cure the fish and keep it moist and flaky. I use a microplane grater to render the ginger into a soft and fine shred.
4 halibut fillets (about 6 oz [170 g] each)
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) shredded fresh ginger
1 Tbsp (15 mL) brown sugar
1 Tbsp (15 mL) salt
1 tsp (5 mL) pepper
1 cup (250 mL) white wine
1 cup (250 mL) water
1 small onion, peeled and sliced
1 lemon, sliced
1 cup (250 mL) Asian seaweed sauce (here)
Place halibut fillets on a plate and drizzle with olive oil, ginger, sugar, salt, and pepper. Cover with plastic wrap and refrigerate for at least 1 hour.
Heat a sauté pan over medium-high and add the white wine, water, onion, and lemon slices. Bring to a boil and then reduce the heat to a bare simmer. Add the halibut to the pan. Cover the pan and simmer for about 8–10 minutes. The halibut should be just firm to the touch if you poke it with your finger. Remove the fillets from the pan with a slotted spoon and let drain on a plate.
Meanwhile, in a small saucepan, heat the seaweed sauce to warm through. To plate, serve with rice and fresh spring vegetables like asparagus, Asian greens, or blanched stinging nettles. Serve warm.
SERVES 4