"Recipes are meant to be shared"...Ann Thibeault

Thursday, May 28, 2009

Halibut in an Asian Style Broth

Keeping with my resolution to try and cook fish more often, I prepared Halibut for dinner last night. Tried something a little different. Found a few recipes where the fish was poached in a seasoned broth. Many of the recipes called for honey, something that I wouldn't like. I am not a fan of anything sweet with meat or fish so I went with something a little more savory/spicy. The Chili Garlic sauce was really hot giving the dish real heat. TIP: If unlike me, you would like a sweet broth, use Thai Sweet Chili sauce instead of the Chili Garlic.

Home Cookin Chapter: Recipes From Thibeault's Table

Halibut in Asian Broth
Basic Outline. Adjust to suit own taste.

Halibut filets or steaks

2 to 3 cups chicken broth
1 to 2 teaspoons Chili Garlic sauce
1 clove of garlic
1 inch of ginger julienne
2 to 3 tablespoons of rice wine vinegar
Green onions

Rice or rice noodles (optional)

Heat chicken broth. Add chili garlic sauce, minced garlic, ginger, and rice wine vinegar. Bring to a low simmer. Add halibut, cover and poach for approximate 5 to 6 minutes. Turn off heat and let sit one to two minutes. Serve in shallow bowls. Sprinkle with green onion and cilantro. May be served with either rice or rice noodles.


  1. I love all the flavors in the recipe - I'm sure I would really like this dish. Looks wonderful!

  2. Sigh....
    I am really, really, hungry....
    that looks so inviting Ann!

  3. I'll bet this was excellent! Your pictures are great!


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