Ingredients for Beer Poached Halibut
- 1 (12 ounce) bottle pilsner beer
- Fish Stock (not used in this recipe)
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 bay leaves
- 1 teaspoon salt and ½ teaspoon pepper (or to taste)
- 1½ lbs halibut steaks (1-inch thick)
- ½ medium red onion, thinly sliced
- 2 tablespoons butter
- 1 teaspoon dried thyme
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How to Make Beer Poached Halibut
- Place halibut steaks in a single layer in a large skillet with a tight-fitting lid.
- Add beer, carrots, celery, salt, pepper, bay leaf, and thyme to the skillet.
- Bring to a boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 1 minute.
- Carefully remove the skillet from the heat. Strain 1 cup of the cooking liquid into a separate saucepan. Return the lid to the skillet and let the halibut rest, covered, for 5-10 minutes, or until cooked through (depending on thickness).
- While the halibut rests, bring the reserved 1 cup of cooking liquid to a boil in the saucepan. Reduce heat to low and simmer uncovered until reduced to about 1/3 cup (approximately 5-7 minutes).
- Stir in the sliced onions and butter until the onions are softened and the butter is melted. Remove from heat.
- Gently remove the halibut steaks from the skillet and discard the bay leaf and thyme sprigs.
- Serve the halibut steaks topped with the delicious beer reduction sauce.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
58g
Carbs
2g
