Oven Poached Halibut
Oven poached halibut offers tender, flaky fish infused with fresh dill, lemon, and white wine, perfect for a light, sophisticated dinner suitable for seafood lovers.
Ingredients
Instructions
- Heat oven to 450°F.
- Place fish steaks in a rectangular baking dish.
- Sprinkle with salt.
- Place dill weed sprigs, lemon slices, and peppercorns on each fish.
- Pour white wine over the fish.
- Bake uncovered for 20 to 25 minutes or until the fish flakes with a fork.
Tips & Substitutions
For optimal results, ensure the halibut is fresh and at room temperature before cooking. You can substitute white wine with vegetable broth for a non-alcoholic version. If you prefer, try using fresh parsley instead of dill for a different flavor profile. Make sure to monitor the fish closely as cooking times may vary based on thickness.
Serving Suggestions
Serve the oven poached halibut alongside a light salad or steamed vegetables for a refreshing meal. It pairs beautifully with Tuna Salad And Rice for a complete seafood dinner. Consider a drizzle of olive oil or a squeeze of fresh lemon before serving for added brightness.
Storage & Reheating
Store any leftover cooked halibut in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes or until warmed through, being careful not to overcook it and dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Poached Halibut contains roughly 308 calories, with 16g protein, 26g carbohydrates, and 14g fat. It is an excellent source of vitamin D (137% of the Daily Value), iron (51% of the Daily Value), and protein (33% of the Daily Value). Note that it is relatively high in sodium, at 1834mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut; just ensure it is fully thawed before cooking. Thaw it overnight in the refrigerator for best results. Cooking times may need slight adjustments, so check for doneness by ensuring the fish flakes easily.
What can I substitute for dill weed?
If you don't have dill weed, fresh thyme or basil can be excellent alternatives. Each herb will impart a different flavor, so choose based on your personal preference or the side dishes you're serving alongside the halibut.
How can I tell when the halibut is done cooking?
The halibut is done when it flakes easily with a fork and is opaque throughout. If you have a food thermometer, the internal temperature should reach 145°F for optimal safety and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).