Poached Halibut with Sun-Dried Tomatoes, Pesto, and Zucchini

Poached Halibut with Sun-Dried Tomatoes, Pesto, and Zucchini
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 4 quart-size Ziploc storage or freezer bags
  • 2 medium stalks lemongrass, halved crosswise and smashed with the side of a chef’s knife
  • Freshly ground black pepper
  • 2 lightly packed cups fresh basil leaves
  • ¼ cup plus 2 Tbs. extra-virgin olive oil
  • 4 small cloves garlic, peeled, 1 minced
  • + 3 more ingredients
    • ½ cup sun-dried tomatoes (not oil packed)
    • 4 5- to 6-oz. skinless halibut fillets (about 1 inch thick)
    • 1 medium zucchini, cut into medium dice (2 cups)

Have ready a large bowl of ice water. In a 2-quart saucepan, combine the sun-dried tomatoes, lemongrass, 2 tsp. salt, and 1-3/4 cups water. Bring to a boil over medium-high heat, stirring to dissolve the salt. Transfer to a medium bowl and set over the bowl of ice water. Stir frequently until chi...

View full recipe at Fine Cooking

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