Cold Halibut with Assorted Vegetables
Elevate your summer dining with this refreshing recipe for Cold Halibut with Assorted Vegetables, a dish that combines tender poached halibut with a vibrant medley of seasonal greens. The halibut is delicately simmered in a fragrant poaching liquid infused with white wine, lemon, and herbs, then chilled to preserve its flaky, melt-in-your-mouth texture. Paired with crisp green beans, juicy cherry tomatoes, thinly sliced radishes, and cucumber, this dish is brought together with a zesty dressing made from olive oil, fresh dill, parsley, and lemon juice. Perfect as a light dinner or an elegant appetizer, this recipe is both healthy and visually stunning, making it ideal for warm weather gatherings or an exciting weeknight meal. Ready in just 35 minutes with minimal cooking required, this low-carb and protein-packed delight is as easy as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 8 cups Water
- 1 cup White wine
- 1 sliced Lemon
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 2 teaspoons Salt
- 8 oz Green beans
- 1 cup, halved Cherry tomatoes
- 4 sliced thinly Radishes
- 1 medium, sliced into rounds Cucumber
- 3 tablespoons Olive oil
- 2 tablespoons, chopped Fresh dill
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt (for dressing)
- 0.25 teaspoon Black pepper (for dressing)
Instructions
In a large pot, combine the water, white wine, sliced lemon, bay leaves, black peppercorns, and salt. Bring to a simmer over medium heat.
Gently lower the halibut fillets into the simmering liquid. Poach for 8–10 minutes or until the fish is opaque and flakes easily with a fork. Remove the halibut with a slotted spoon and transfer it to a plate to cool.
Once cooled, cover the halibut and refrigerate for at least 30 minutes or until completely chilled.
Meanwhile, bring a pot of salted water to a boil. Blanch the green beans for 2–3 minutes, then transfer immediately to an ice water bath to stop the cooking. Drain and set aside.
In a large bowl, combine the blanched green beans, cherry tomatoes, sliced radishes, and cucumber. Set aside.
In a small bowl, whisk together the olive oil, fresh dill, parsley, lemon juice, salt, and black pepper to create the dressing.
Drizzle the dressing over the vegetable mixture and toss to coat.
To serve, place a chilled halibut fillet on each plate and arrange the dressed vegetables alongside. Garnish with additional dill or parsley if desired.
Serve immediately and enjoy this refreshing dish!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6686 mg | 291% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 18.7 g | ||
| Protein | 252.9 g | 506% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 369 mg | 28% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 5777 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
