Poaching is a simple, forgiving way to prepare fish. The poaching liquid infuses the fillet with flavor and prevents it from drying out. Although water or wine is traditional, I decided have some fun and play with carrot juice.
This dish was either going to be way too weird for my family or gobbled up in a flash. As I served plates of bright orange fish, I was not overly confident. I gave them the usual Just Five speech: “I don’t know if this is going to be awesome or just weird, but I’m pretty sure it won’t be bad.”
Surprisingly, it was delicious! The carrot juice is sweet without cloying, the ginger adds a bit of heat and the shallots provide the savory note. I love combining ginger and cilantro, but if that controversial herb fills you with dread, try mixing together three parts chopped arugula and one part chopped fresh mint.
Carrot Juice-Poached Halibut 4 servings
2 Tbsp. olive oil
¼ cup thinly sliced shallots
2 Tbsp. fresh grated ginger
3 cups carrot juice*
4 6-oz. skinless halibut fillets
¼ cup chopped cilantro
Kosher salt and freshly ground black pepper to taste
• In a large skillet with a lid, heat the olive oil over medium heat. Add the shallots and saute 3 minutes, until softened. Add the ginger and cook until aromatic, about 2 minutes.
• Pour in the carrot juice and bring to a simmer. Add the halibut fillets to the pan and cover. Reduce the heat to low and poach until 4 to 5 minutes, until cooked through.
• Uncover and carefully remove the fish to the serving platter. Bring the carrot broth to a boil over medium-high heat, reducing the liquid slightly, about 2 minutes. Season with salt and pepper. Spoon some of the broth over the fish and garnish with chopped cilantro. Serve immediately.
*Bolthouse Farms carrot juice is available at most supermarkets.
This article appears in December 2014.