Mmm, poached halibut in ginger broth. Halibut is always a bit of a stretch for my food budget, so when I splurge on a beautiful fillet, I try to find ways to best highlight the fish. The beautiful, punchy ginger broth transforms the poached halibut into a flaky, flavor-filled fish fillet. As much as I love alliteration, I love this recipe more. The fish is the shining star of the dish, and you'll be surprised by how easy it is to recreate!
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How long does it take to poach fish?
Poaching is a speedy way to cook fish. Just bring the poaching fluid to a simmer (not boil, a simmer) in a saute pan and let your fish cook covered on medium-low heat for about 8 to 10 minutes. You want the center of the fillet to become opaque and firm to the touch. The fillet will easily flake with a fork once it's thoroughly cooked.
How many carbs are in halibut?
Zero! There aren't any carbs in halibut. If you are following a low carb, ketogenic, or even a zero carb diet, rest assured that halibut is a great choice. It's even low on fat (super low), which makes it an appealing option for those of us limiting our fat intake to cut back on calories. That also makes it a contender for a protein-sparing modified fast (PSMF) if you're so inclined... if you're going to suffer through it, might as well choose food that tastes good, right? Let's take a look at the macros for 100 grams of halibut!
[infobox maintitle="In 100 grams of halibut:" subtitle="0g carbs, 18.56g protein, 1.33g fat, 91 kcal" bg="black" color="white" opacity="off" space="30" link="no link"]
Poached Halibut in Ginger Broth Recipe
- Heat olive oil in a saute pan over medium-high heat. Add ginger root, salt, basil, and garlic powder to the oil and stir for 1 minute.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer on low for 15 minutes.
- Add the halibut fillets, cover, and simmer for an additional 8 to 10 minutes or until the fish is opaque and firm to the touch. Remove from heat and evenly divide halibut and broth between bowls for serving.
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.