Broth-Poached Halibut with Baby Potatoes and Sugar Snap Peas

Mild Pacific halibut fillets gently poached in a fresh dill and lemon broth with tender baby red potatoes and sweet sugar snap peas.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Scandinavian
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Pescatarian
• Low-Sodium
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• Kosher
• Halal
• Low-Fat
• Low-Calorie
• Low-Carb

Tags

• boil
• healthy
• fresh
• special occasion

Ingredients

• 1.75 pound halibut fillet (skinless, cut into 6 portions)
• 1.5 pound baby red potatoes (halved)
• 1 pound sugar snap peas (trimmed)
• 3 cup water
• 2 tablespoon fresh dill (chopped)
• 1 lemon (sliced thin)
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper

Instructions

1. Place halved baby red potatoes in a wide Dutch oven with 3 cups of water, salt, olive oil, and white pepper. Bring to a boil over medium-high heat, reduce heat, cover, and simmer for 15 minutes until potatoes are nearly tender.
2. Arrange the lemon slices and half the fresh dill in the simmering liquid. Place the halibut fillets gently on top of the potatoes.
3. Scatter the sugar snap peas around the fish. Cover the pot and gently poach on low heat for 8 to 10 minutes until the halibut is opaque and flakes cleanly (internal temperature reaches 145°F) and the snap peas are tender-crisp.
4. Carefully ladle the poached halibut, tender potatoes, and snap peas into shallow bowls with a spoonful of the fragrant dill broth. Garnish with the remaining fresh dill before serving.

Notes

Poaching wild halibut keeps the flesh succulent and tender without adding heavy fats.

Nutrition (per serving)

• Calories: 142
• Protein: 24.2 g
• Carbohydrates: 3.3 g
• Fat: 3.5 g
• Fiber: 1.1 g
• Sodium: 442 mg
• Saturated Fat: 0.3 g
• Sugar: 1.4 g
• Cholesterol: 35 mg