Lemongrass-Poached Alaska Halibut
Recipe Courtesy of Wild Alaska Seafood and Chef Erik Slater”The vivid and vivid aggregate of lemongrass and ginger with this broth makes an incredibly gentle and flavorful dish. Supreme for warmth days and chilly beers on the Mekong…or the Yukon! Goes large with Cauliflower Cilantro Puree and roasted/grilled greens!”-Chef Erik Slater
- 1 stem lemongrass
- 2 garlic cloves
- 2 tablespoon ginger, sliced
- 1 shallot, chopped
- 3 cup rooster or vegetable stock
- 4 alaska halibut fillets (5 to 6 oz. every) original, thawed, or frozen
- 1/2 teaspoon kosher salt
- Atomize up the lemongrass, smash the garlic, nick the ginger and reduce the shallot. Space stock, lemongrass, garlic, shallot and ginger into a mammoth pan; teach to a simmer.Rinse any ice glaze from frozen Alaska Halibut underneath chilly water. Flip off warmth and add halibut to stock, skin aspect down. Return warmth to a simmer (stock ought to simmer, no longer boil). Once simmering, quilt the pan tightly and put collectively dinner 4 to 5 minutes for frozen halibut or 2 minutes for original/thawed fish. Flip off the warmth and let the fish rest in liquid for five minutes, or unless opaque at some level of.To abet, season with salt and baste with rather of broth.