Poached Halibut in Hot & Sour Broth

Courtesy of Cook Fresh Magazine

Happy New Year Everyone! I hope the holidays were enjoyed by all, but now it's back to reality! It's the time of year where you have a chance to hit the reset button and I'm doing just that. Nick and I are vowing to consistently work out and stay in and cook healthy on a MUCH more normal basis. Tonight I kicked this off with some fresh halibut. This recipe serves 4, so I have two more servings left over. I thought this was a tasty dish, and unique. I'd definitely give it a try. Don't be put off by the word "hot" in the title -- for me, it was sweeter than I expected. Next go around, I think I'd kick up the heat with additional hot sauce. I think I'd also add a dash of lime. I served this with a side of veggies, but next time, I think I'd toss in some zucchini noodles or a small mound of rice into the broth.

Ingredients:

2 Tbs. soy sauce

4 halibut fillets, 1/2 lb. each (about 1-inch thick)

1 qt. homemade or low-salt chicken broth

1/4 cup honey

3 Tbs. tomato paste

2-1/2 Tbs. cider vinegar (I was out, so used white wine vinegar - I'd definitely recommend the cider vinegar)

12 quarter-size slices fresh ginger, cut into thin strips

1/4 tsp. Tabasco or other hot sauce

1/4 cup sliced scallions (greens included)

1/4 cup chopped fresh cilantro

Directions:

Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.

In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.

Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.