Halibut in Cider
Succulent and sophisticated, Halibut in Cider is a show-stopping dish that pairs tender, flaky fish with a rich, velvety cider cream sauce. This easy-to-follow recipe begins with halibut fillets gently poached in a fragrant blend of dry cider, fish stock, and fresh thyme. The sauce, infused with shallots, garlic, and a splash of lemon juice, is elevated with a swirl of heavy cream for an irresistibly smooth finish. Perfect for dinner parties or indulgent weeknights, this dish is ready in just 40 minutes and is best served with crusty bread, buttery mashed potatoes, or crisp steamed vegetables. Garnished with fresh parsley, this elegant seafood recipe strikes the perfect balance between comfort and gourmet flair.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 2 cloves Garlic, minced
- 1.5 cups Dry cider
- 1 cup Fish stock
- 0.5 cup Heavy cream
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 tablespoon Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
Pat the halibut fillets dry with paper towels and season them on both sides with salt and black pepper.
Heat the unsalted butter in a large skillet over medium heat until melted and lightly bubbling.
Add the chopped shallots and minced garlic to the skillet, cooking until softened and fragrant, about 2-3 minutes.
Pour in the dry cider and fish stock, scraping the bottom of the skillet to deglaze any browned bits. Bring the liquid to a gentle simmer.
Add the thyme sprigs to the skillet, then carefully place the halibut fillets into the liquid. The liquid should come about halfway up the sides of the fish.
Cover the skillet with a lid and poach the halibut over low heat for 8-10 minutes, or until the fish flakes easily with a fork.
Using a slotted spatula, carefully remove the halibut fillets from the skillet and set them on a plate. Cover loosely with foil to keep warm.
Increase the heat under the skillet to medium-high and allow the liquid to reduce slightly, about 3-4 minutes.
Stir in the heavy cream and lemon juice, continuing to simmer for another 2-3 minutes until the sauce thickens slightly. Season the sauce with additional salt and pepper to taste.
Return the poached halibut to the skillet, spooning the sauce over the fish to coat thoroughly.
Transfer the halibut to serving plates, spooning the cider sauce over each portion.
Garnish with chopped parsley and serve immediately. Pair with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3233 mg | 141% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 24.1 g | ||
| Protein | 253.4 g | 507% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 4764 mg | 101% | |
*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.
