INGREDIENTS
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
PREPARATION
• 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.