This simple halibut recipe gets poached then topped with a tender tomato and pea white wine sauce. Poached halibut is 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.
Recently, I 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, 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!
Simple Halibut Recipe for Valentine’s Day Dinner
This recipe calls for wild Alaskan halibut. You can, however, easily substitute any other similar white fish, such as cod or rockfish.
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.
How to Make Poached Halibut
The fish is gently sautéed and then poached. Finish the dish with a white wine sauce with tomatoes, peas, garlic, parsley, and lemon juice.
The result is a vibrant, beautiful, absolutely mouthwatering seafood dish. This simple halibut recipe is elegant enough to serve at a romantic Valentine’s Day dinner date at home. Yet, it’s easy enough to come together for any weeknight dinner.
Valentine’s Day Dinner Ideas
Serve this Halibut with Wine Sauce with a side of cucumber salad and quinoa. You could also serve it with a side of potatoes.
Wine Pairings for Halibut
This simple halibut recipe pairs beautifully with sparkling wine.
Or, pair it with a bright, acidic white wine, like a Pinot Gris. I love this Rainstorm Pinot Gris from Oregon.
Poached Halibut with Wine Sauce Recipe
- 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.