Broth-Poached Halibut with Asparagus

Tender Pacific halibut fillets gently poached in a seasoned herb broth with crisp asparagus, zucchini ribbons, and spinach.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• Paleo

Tags

• boil
• healthy
• fresh
• special occasion
• tangy

Ingredients

• 1.25 pound halibut fillets (cut into 4 portions)
• 3 cup vegetable broth (low-sodium)
• 1 pound asparagus (trimmed)
• 2 zucchinis (medium, shaved into ribbons)
• 4 cup baby spinach (fresh)
• 1 teaspoon dried dill
• 0.25 teaspoon kosher salt
• 1 lemon (sliced into wedges)

Instructions

1. In a wide, deep skillet, bring the low-sodium vegetable broth, dried dill, and kosher salt to a gentle simmer over medium heat.
2. Carefully place halibut fillets into the simmering broth. Reduce heat to low, cover the skillet, and poach for 6 minutes.
3. Add asparagus pieces and zucchini ribbons around the fish in the broth. Cover and cook for another 4 to 5 minutes until the fish flakes easily and reaches 145°F, and the vegetables are tender.
4. Stir in the fresh baby spinach during the last minute of cooking just until it wilts into the hot broth.
5. Using a slotted spatula, transfer the halibut and vegetable medley into shallow bowls. Ladle a few spoonfuls of the fragrant poaching broth over each bowl and serve with a fresh lemon wedge.

Notes

Poaching preserves the moisture and delicate texture of halibut with zero added cooking oil.

Nutrition (per serving)

• Calories: 175
• Protein: 30 g
• Carbohydrates: 11.9 g
• Fat: 1.3 g
• Fiber: 5.3 g
• Sodium: 1019 mg
• Sugar: 6.9 g
• Cholesterol: 38 mg