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poached halibut in tomato pepper sauce

threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

Slow braised fish in a rich sauce. Recipe also works with any firm-flesh fish such as salmon, cod or swordfish. Halve steaks before cooking to serve as an appetizer.

yield 16 as an appetizer; 8 as a main course
prep time 12 Hr
cook time 30 Min
method Stove Top

Ingredients For poached halibut in tomato pepper sauce

  • PAPRIKA INFUSED OIL:
  • 3/4 c
    olive oil
  • 1 Tbsp
    sweet paprika
  • 1/2 Tbsp
    hot paprika
  • 1/2 Tbsp
    smoked paprika
  • FOR THE BRINE:
  • 1 c
    fresh lemon juice
  • 1/2 c
    salt
  • FISH AND SAUCE:
  • 8
    halibut steaks (6 ounces each)
  • 1 bunch
    cilantro, chopped (including the stems)
  • 3
    red bell peppers, finely chopped
  • 2
    onions, sliced thin
  • 3 lg
    tomatoes, sliced thin
  • 5 clove
    garlic, sliced thin
  • 2 Tbsp
    turmeric
  • 1 tsp
    white pepper
  • 1 Tbsp
    salt
  • 1 Tbsp
    sugar
  • cold water to cover
  • FOR GARNISH
  • 1
    lime, cut into wedges
  • 1/2 c
    cilantro leaf, for garnish

How To Make poached halibut in tomato pepper sauce

  • 1
    Prepare the paprika infused oil a day in advance. You can stir it up while it is infusing, but let the actual paprika settle to the bottom before using as you will only be spooning the oil onto the dish.
  • 2
    Prepare a brine with the lemon juice and salt. Brine the steaks for 20 minutes, then rinse with cold water and set aside.
  • 3
    In a large skillet, spread the cilantro, bell peppers, and onions. Arrange the tomatoes over all and scatter the garlic. Place the fish on top of the tomatoes. Season the fish with turmeric, salt, pepper, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Once it boils, reduce the heat and simmer until the fish is just done and is opaque, 20 to 30 minutes.
  • 4
    Uncover the pan and spoon the paprika infused oil, without disturbing the paprika settled on the bottom, into the skillet. Replace the cover and simmer 5 minutes. Taste and adjust for salt.
  • 5
    To serve: Plate fish, with sauce and vegetables, on individual plates, garnished with fresh cilantro and the lime wedges.
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