Buttermilk-Poached Halibut
Gluten-Free
Nut-Free
Pescatarian
Fresh halibut is gently simmered in a creamy broth and topped with a flavorful herb and garlic butter.
- 1 tbs. extra-virgin olive oil
- 2 to 4 fresh halibut fillets, approximately 6 oz. each
- ½ tsp. freshly ground black pepper
- 1 tsp. sea salt, divided
- 1 quart buttermilk
- 3 tbs. grassfed butter, melted
- ¼ cup cilantro, finely minced
- Juice of 2 limes
- ½ tsp. garlic powder
STEP 1
Heat the olive oil in a wide, shallow pan over medium heat until shimmering.
STEP 2
Pat the fillets dry with a paper towel, then sprinkle the pepper and ½ teaspoon of the salt over both sides. Lay the fillets in the pan, then pour in enough buttermilk to cover them completely.
STEP 3
Bring to a gentle simmer (the buttermilk will begin to curdle) and cook for three minutes, then flip the fillets and cook for another two minutes, or until the fish flakes easily with a fork.
STEP 4
Remove the fillets and discard the curdled buttermilk.
STEP 5
In a small bowl, mix the butter, cilantro, lime juice, garlic powder, and remaining ½ teaspoon of salt.
STEP 6
Spoon the herb-butter mixture over the fish and serve.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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