September 6, 2024
By Jess Davis, WSG Science Communications Fellow
Hot summer nights call for the quickest and lightest of meals. This weekend, try out this lemongrass-poached halibut recipe from Alaska Seafood.
Ingredients:
- 1 stem lemongrass, smashed
- 2 garlic cloves, smashed
- 2 tbsp grated ginger
- 1 chopped shallot
- 3 cups chicken or veggie stock
- 4, 5-6 oz. halibut fillets
- ½ teaspoon kosher
Instructions:
Prepare the poaching liquid by combining lemongrass, garlic, ginger, shallot, and stock; bring to a simmer. Turn off heat and add halibut fillets. Return heat to a simmer, cover the pan and cook for 4-5 minutes for frozen fish or 2 minutes for fresh/thawed fish. Turn off heat and let the fish rest in liquid for 5 minutes. Season with salt and baste with broth to serve.
Enjoy! Halibut is in season from March to December.
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OCT
2024