Wild Alaskan Halibut Poached with Tomatoes and Peas Wine Sauce, recipe on UrbanBlissLife.com
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Food Bliss: Poached Wild Alaskan Halibut with Tomato Peas Wine Sauce

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2
Author: Marlynn Schotland, Urban Bliss Life


  • 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.