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Poached Halibut With Warm Herb Vinaigrette

By Eric Ripert

4.8

(4)

White plate with simple halibut fillet and spoon of herby vinaigrette sauce plus 3 asparagus spears alongside.
Photo by Nigel Parry

Halibut is one of the most delicate types of fish, in both flavor and texture, and therefore should be handled gently and with great care—overcooking it completely destroys its natural characteristics. To test the doneness of this poached halibut, insert a metal skewer through the flesh of the fish until you meet a slight resistance, and leave it for 5 seconds before removing; the skewer should be barely warm when touched to your wrist. (If it’s hot, the halibut is overcooked, if cold, not cooked enough.)

Wait until the last moment to chop or mince the herbs and add them to the vinaigrette just before plating to preserve their aromas.

This recipe was excerpted from 'Seafood Simple' by Eric Ripert. Buy the full book on Amazon.

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