Best 8 Beer Poached Halibut Recipes

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Embark on a culinary journey with our tantalizing beer-poached halibut recipe, a harmonious blend of delicate flavors and textures. This delectable dish showcases the mild, flaky halibut, gently poached in a flavorful beer broth infused with aromatic herbs and spices. The result is a symphony of flavors that dance on your palate, leaving you craving more.

Our comprehensive guide provides step-by-step instructions, ensuring success even for novice cooks. Discover the art of poaching halibut, a technique that preserves its delicate texture while infusing it with a symphony of flavors. Elevate your meal with a selection of irresistible sauces, ranging from a classic beurre blanc to a tangy lemon caper sauce.

Indulge in the art of creating a flavorful beer broth, the foundation of this delightful dish. Learn how to select the perfect beer, one that complements the delicate flavor of the halibut without overpowering it. Unlock the secrets of infusing herbs and spices to create a broth that tantalizes the senses.

Expand your culinary horizons with our diverse collection of additional recipes, each offering a unique twist on the classic beer-poached halibut. Embark on a culinary adventure with our creamy halibut chowder, a comforting and flavorful soup that warms the soul on chilly evenings. Discover the vibrant flavors of our halibut tacos, a fusion of Mexican and seafood flavors that will tantalize your taste buds. And for a lighter option, try our refreshing halibut salad, a delightful combination of flavors and textures that will leave you feeling invigorated.

Prepare to embark on a culinary adventure, creating a delightful beer-poached halibut dish that will impress even the most discerning palate. With our detailed instructions and diverse collection of recipes, you'll have everything you need to create a memorable meal that celebrates the beauty of fresh, sustainable seafood.

Let's cook with our recipes!

BEER-BATTERED HALIBUT WITH TARTAR SAUCE



Beer-Battered Halibut with Tartar Sauce image

Beer-battered halibut is all about the crisp, crunchy exterior, and this easy recipe shows you precisely how to get it. This 30-minute recipe delivers moist, never-greasy fish with a wonderful crust. Creamy tartar sauce brightened with tarragon and parsley is its ideal foil.

Provided by Chris Pandel

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon chopped flat-leaf parsley
1 tablespoon Chopped tarragon
1 shallot, minced
6 Cornichons, minced
1 Hard-boiled egg
1 t white wine vinegar
Pinch salt
1 t Dijon mustard
1 cup mayonnaise
Hot sauce to taste
2 cups cake flour
1 t baking soda
12 ounces Good beer of your choice
4 cups Vegetable oil (more or less depending on pan size)
6 Skinless halibut fillets, about 2 oz each
1 t salt
Flaky sea salt to finish
Lemon wedges for garnish

Steps:

  • For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
  • For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
  • Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

ALE POACHED HALIBUT



Ale Poached Halibut image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 (6 to 8-ounce) skinless halibut fillets
1 (12-ounce) bottle amber beer
2 teaspoons seafood seasoning (recommended: Old Bay)
10 whole black peppercorns
1/2 lemon, juiced
1 teaspoon salt

Steps:

  • Place fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet.

POACHED HALIBUT WITH TOMATO AND BASIL



Poached Halibut with Tomato and Basil image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6 to 8-ounce) portions halibut fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade

Steps:

  • Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

BEER POACHED HALIBUT



Beer poached Halibut image

Make and share this Beer poached Halibut recipe from Food.com.

Provided by Bergy

Categories     Halibut

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

6 ounces pilsner beer or 6 ounces other light beer
4 ounces fish stock or 4 ounces vegetable broth
1/4 cup carrot, peeled and diced
1/4 cup celery, chopped
1 bay leaf
salt & pepper
2 (6 ounce) halibut steaks
1/4 cup red onion, minced
3 tablespoons butter

Steps:

  • Place the halibut steaks in one layer in a skillet with a lid.
  • Add all the other ingredients except the onion& butter.
  • Bring to a boil covered reduce heat and cook 1 minute.
  • Strain off 1 cup of liquid, put the lid back on the skillet, remove from heat source and allow the fish to finish cooking 5-10 minutes depending on the thickness of the halibut (the steam inside the skillet will be enough to finish cooking the fish).
  • Meanwhile bring the cup of liquid to a boil, reduce heat and cook uncovered until the liquid is reduced to apprx 1/3 cup, add the onions& whisk in the butter.
  • Remove the halibut from the skillet (it should be opaque and flake easily when touched with a fork).
  • Serve the sauce over the halibut steaks.

BUTTER-POACHED HALIBUT



Butter-Poached Halibut image

I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Provided by Naomi Pomeroy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 pounds unsalted butter
2 teaspoons salt
4 5-oz halibut fillets
Lemon wedges
Crunchy salt
dill

Steps:

  • Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
  • Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
  • Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.

POACHED HALIBUT



Poached Halibut image

Rosadene Herold of Likeville, Indiana relies on her microwave to get delicious whitefish on the table in no time.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 16

4 halibut or cod fillets (1-1/2 pounds)
1 teaspoon chicken bouillon granules
1/2 cup water
1 tablespoon lemon juice
1 teaspoon minced fresh parsley
3/4 teaspoon minced chives
1/4 teaspoon salt
4 whole peppercorns
1 bay leaf
1 medium lemon, sliced
THYME WINE SAUCE:
2 tablespoons butter
1 garlic clove, minced
1/4 cup white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon each dried thyme and salt

Steps:

  • Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.

Nutrition Facts :

POACHED HALIBUT WITH HERITAGE TOMATOES



Poached halibut with heritage tomatoes image

This fresh, light dish is perfect for a summer afternoon. If you want to add some crunch, toss in a few croutons

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 11

2 x 170g portions of skinless, boneless halibut fillets
100ml white wine
1 rosemary sprig
1 banana shallot , sliced
300ml chicken stock
500g ripe tomatoes
300g mixed tomatoes , cut into different shapes and sizes
50ml rapeseed oil
2 garlic cloves , thinly sliced
2 spring onions , thinly sliced
50g pre-blanched and podded broad beans (100g pre-podded weight)

Steps:

  • Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.
  • The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.
  • Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.
  • Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.

Nutrition Facts : Calories 516 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 7.8 milligram of sodium

RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS



Red wine poached halibut with bacon & mushrooms image

An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

200ml red wine
100ml fresh chicken stock
3 thyme sprigs
3 black peppercorns
2 x 150g portions halibut
2 rashers streaky bacon
1 tbsp rapeseed oil
1-2 tbsp butter
100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways)
½ lemon , juiced
115g spinach

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
  • In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
  • Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
  • Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.

Nutrition Facts : Calories 447 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium

Tips:

  • To ensure the halibut remains moist and flaky, avoid overcooking it. The ideal internal temperature for halibut is 135 degrees Fahrenheit (57 degrees Celsius).
  • If you don't have a steamer basket, you can create a makeshift one using a colander and aluminum foil. Simply place the colander inside a large pot, cover it with aluminum foil, and poke holes in the foil to allow steam to escape.
  • Feel free to experiment with different types of beer for poaching the halibut. A light beer will produce a delicate flavor, while a darker beer will impart a more robust flavor.
  • Serve the beer-poached halibut immediately with your favorite sides. Some popular accompaniments include roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Beer-poached halibut is a delicious and easy-to-prepare dish that is perfect for any occasion. The combination of beer and herbs infuses the halibut with a wonderful flavor, while the poaching method ensures that the fish remains moist and flaky. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your friends and family.

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