Poached Halibut with Tomato and Basil
Delight in the fresh, Mediterranean-inspired flavors of Poached Halibut with Tomato and Basil—a light and elegant seafood dish perfect for any occasion. In this recipe, tender halibut fillets are gently poached in a fragrant broth of cherry tomatoes, garlic, onion, white wine, and stock, infusing the fish with vibrant and tangy notes. A finishing touch of fresh basil adds a burst of herbaceous freshness, while a squeeze of lemon brightens every bite. Ready in just 30 minutes, this one-pan meal is as quick as it is flavorful, making it an ideal choice for healthy weeknight dinners or impressing guests with a refined yet simple recipe. Serve it over a bed of rice or alongside crusty bread to soak up the flavorful tomato broth.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 2 tablespoons Olive oil
- 1 medium (finely chopped) Yellow onion
- 3 minced Garlic cloves
- 2 cups (halved) Cherry tomatoes
- 2 cups Vegetable or chicken stock
- 0.5 cup Dry white wine
- 0.5 cup (chopped) Fresh basil leaves
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 1 medium (sliced into wedges for serving) Lemon
Instructions
Pat the halibut fillets dry with paper towels and season them lightly with salt and black pepper on both sides. Set aside.
In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Add the chopped yellow onion and cook for 3–4 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the halved cherry tomatoes and cook for 5 minutes, gently breaking them down with a spoon as they soften.
Pour in the vegetable or chicken stock and the white wine, stirring to combine. Bring the mixture to a gentle simmer.
Carefully place the halibut fillets into the skillet, ensuring they are partially submerged in the liquid. Reduce the heat to low and cover the pan with a lid.
Poach the halibut for 8–10 minutes, or until the fish becomes opaque and flakes easily with a fork. Avoid overcooking.
Remove the skillet from the heat and gently transfer the halibut fillets to serving plates.
Stir the chopped fresh basil into the tomato broth, then taste and adjust seasoning with additional salt and black pepper, if needed.
Spoon the tomato and basil broth over and around the halibut fillets for serving.
Garnish with fresh basil leaves and serve with lemon wedges for a bright, citrusy finish.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4520 mg | 196% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.1 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 5485 mg | 117% | |
*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.
