Poached Halibut In Lemon Thyme Brothe

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 3 lemons
• 1 1/2 cups chicken broth
• 3 garlic cloves
• 8 sprigs fresh thyme
• 10 peppercorns
• 4 (6 ounce) halibut fillets
• 1 tablespoon olive oil (for drizzling)
• 1/4 teaspoon salt (more or less)

Recipe

• 1 using a vegetable peeler, remove zest from 2 of the lemons and juice the zested lemons. transfer juice and zest to a straight sided skillet or sauce pan with a tight fitting lid. add stock, garlic, and 4 sprigs of thyme. bring to a boil.
• 2 salt both sides of the halibut and carefully place into the skillet. cover the pan and turn off the heat. let the fish stand in the stock for about 6 to 8 minutes until the fish is opaque and firm to the touch. transfer the fish to a heated platter and tent with foil to keep warm.
• 3 pour the broth through a cheesecloth lined sieve, discard solids. return the broth to the skillet and bring to a boil, then turn heat off.
• 4 dived the broth between wide bowls and gently place a fillet in each. cut remaining lemon into wedges. garnish with a lemon wedge, sprigs of thyme and a drizzle of olive oil.