Butter Poached Halibut

Weighed out 22oz. of fillets.  Caught on Thursday. 

2 cubes of butter melted on low heat
Hoping to maintain 140’

Fresh basil 1/4 cup slivered
1/2 yellow onion larger 1/2 slices
Olive oil 1/4 cup
Garlic powder
Salt

Simmer 20 minutes

Serve ovah rice

1st time butter poaching, stay tuned…

 

So far keeping the temp low is the challege.  I pulled it off the heat to let it be.  Hope it doesn’t come out tough.

So far keeping the temp low is the challege.

Put the pan with fish and butter in a water bath in a larger pan.  The water will help regulate temperature.  You can slide the set of pans half off one burner to reduce the BTUs going to the water that way.

So far keeping the temp low is the challege.

Put the pan with fish and butter in a water bath in a larger pan.  The water will help regulate temperature.  You can slide the set of pans half off one burner to reduce the BTUs going to the water that way.

Thanks Tedski.  I pulled it after I discovered the internal temp of the fish is to be 140, not the butter, and the fish certainly certainly was.  I pulled the pot off the stove to let it sit off the heat and it dropped nicely.  I think I saved it.

Looks tasty!!  Personally, I like my halibut to be ~125-130° F internal temp, just in case you want to experiment next time.

Squeeze o lemon and it done got gobbled.  Prolly could of got away with one cube and equal Olive oil.  Served it after 15 minutes not 20.  Might have to try poached sturgeon this way.  The fam enjoyed it as well.  Thanks for watching.

Looks tasty!!  Personally, I like my halibut to be ~125-130° F internal temp, just in case you want to experiment next time.

Yeah, I hate the temps they suggest on most meat recipes.  We know intuitively when our fish is cooked.  Also ikijime so it was a good grade.  I love the preparation with thinly sliced fish and hot oil, garlic, with sesame oil and shoyu poured over the top to cook it.  To be eaten immediately.   

Sounds and looks awesome! Definitely going to try this out!

Maybe try souis vide in an instant pot? That’s what I do for poaching, anyways. Easy to pre pack vacuum seal bags for the freezer and pull it out to cook, ready to go.

Maybe try souis vide in an instant pot? That’s what I do for poaching, anyways. Easy to pre pack vacuum seal bags for the freezer and pull it out to cook, ready to go.

I’m gonna look that up.  Sounds like the perfect system for poaching fish.  Thanks

Thanks for the simple and delicious recipe Eddie 

That looks awesome Eddie!
Now all I gotta do is catch a Halibut!

Scotty

That looks awesome Eddie!
Now all I gotta do is catch a Halibut!

Scotty

Same 

Thanks Eddie! I love learning new cooking methods and this is certainly new to me! Yumeee!

Looks delish. Definitely have to try.