Poached Wild Alaskan halibut gets poached then topped with a tender tomato and pea white wine sauce, making an easy, elegant, delicious Valentine’s Day dinner…or any day of the year weeknight dinner!
Yesterday marked the beginning of Lent, a four-week period in which people who take part in Lent are only supposed to eat fish or vegetarian meals on Fridays, and especially on Good Friday, which marks the end of Lent on March 25th.
Yesterday, I also shared a preview of the Seattle Wine and Food Experience, and mentioned the Piper-Hiedsieck Brut that pairs well with a Poached Halibut with Tomato Wine Sauce dish. Well, today is the day you get that recipe!
With Valentine’s Day coming up this Sunday, I thought it would be great to create a recipe that was elegant and romantic enough to serve at Valentine’s Day, and also a great fish option to serve on any Friday during Lent.
Of course, this dinner recipe is also excellent for any other night of the week as well!
Poached Wild Alaskan Halibut with Tomato Wine Sauce
This recipe calls for wild Alaskan halibut. You can, however, easily substitute any other similar white fish, such as cod or rockfish.
Wild Alaskan halibut is a naturally lean fish that’s a great source of potassium and magnesium, and generally low in calories, fat, and sodium. I love halibut’s versatility: you can sauté, sear, poach, grill, steam, or roast halibut and it retains a sweet, delicate flavor.
The fish is gently sautéed and then poached, then finished with a white wine sauce with tomatoes, peas, garlic, parsley, and lemon juice.
The result is a vibrant, beautiful, absolutely mouthwatering seafood dish that is elegant enough to serve at a romantic Valentine’s Day dinner date at home, yet easy enough to come together for any weeknight dinner.
- 2 tablespoons butter
- 2 6-8 ounce Alaskan Halibut fillets skin on or off (can substitute cod, rockfish, or other white fish)
- 1/2 cup seafood stock
- 1/4 cup dry white wine
- 2 cloves of garlic minced
- 1 minced teaspoon shallots
- 1 tablespoon lemon juice
- 1 cup peas
- 1 cup chopped cherry tomatoes
- 1 teaspoon parsley
- Heat 2 tablespoons of butter in a large skillet over medium heat.
- Lightly salt and pepper both sides of each fillet.
- Once the butter is just melted, add the fillets and cook for about one minute on each side, just until the fish has a little color.
- Add the garlic, shallots, seafood stock, white wine. Bring liquid to a boil, then cover and reduce heat to low.
- Poach the fish for 8-10 minutes until the fish is opaque and slightly flaky, but not dry.
- Remove fish and set aside on a plate to rest.
- Add the peas and tomatoes to the skillet and return the heat to medium-high. Bring to a low boil, add lemon juice, and cook until the peas and tomatoes are slightly soft, about 5-7 minutes.
- Plate the fish, then gently spoon peas and tomatoes broth over each fish.
- Garnish with parsley and squeeze additional lemon juice over each fillet, as desired.
- Add salt and pepper as needed.
Valentine’s Day Serving Ideas
I’d serve this Poached Wild Alaskan Halibut with Tomato Wine Sauce with a side of cucumber salad and quinoa.
And on Valentine’s Day: with chocolate. Only the best chocolate, of course, and these Theo Chocolate Salted Vanilla Caramels are AMAZING. Seriously and dangerously addictive. No need for a labor intensive dessert with this meal: these caramels, and Theo’s special holiday My Cherry Baby and Red Hot Cinnamon Crunch chocolate bars, are simple yet luxurious treats!
Have you ever cooked with halibut before or tried Theo chocolates?
Many thanks to both Wild Alaska Seafood and Theo Chocolate for sponsoring this post. As always, all opinions, recipes, and photos are my own. I only share places, events, products, and experiences that I personally enjoy and believe you will enjoy as well!