Serves 4
Poaching is a tasty, healthy way of cooking seafood since it doesn't require any oil and preserves all of the flavorful juices that are released during cooking.
Ingredients
1 1/2 cups dry white wine
1 tablespoon finely chopped ginger
4 green onions, halved
Dash of tamari**
2 tablespoons lime juice
4 (5- to 6-ounce) halibut steaks
Salt and pepper to taste
6 to 8 cilantro sprigs
1 lime, thinly sliced
Sliced avocados (optional)
4 cups cooked jasmine rice
Method
Put wine, ginger, green onions, tamari and lime juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes.
Season halibut with salt and pepper then arrange in skillet.
Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.
Toss limes slices and avocados over halibut and serve with rice on the side. Spoon poaching liquid over the fish if you like.
NOTE: **Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.
