Halibut à la Nage with Lemongrass and Dill
By Lan LamPublished on April 3, 2023
Time
1¼ hours
Yield
Serves 4
Ingredients
Dill Oil
Kosher salt for blanching herbs¼ cup fresh parsley leaves 3 scallions, green parts only⅓ cup vegetable oil 1 tablespoon fresh dill, choppedFish
4 (5- to 6-ounce) skinless halibut fillet, ¾ to 1 inch thick1¼ teaspoons kosher salt, divided4 lemongrass stalks, trimmed to bottom 6 inches3 scallions, white parts only1 (½-inch) piece fresh ginger, peeled2 cups coconut water 1 tablespoon fish sauce 1 Fresno chile, stemmed and sliced into thin rings, divided2 (2-inch) strips lime zest plus 1 tablespoon lime juice, plus extra juice for seasoning (2 limes)4 sprigs fresh dill, plus extra for garnishBefore You Begin
To ensure the proper volume, pack the parsley tightly in the measuring cup. Process the oil in a blender; an immersion blender will not process the herbs as finely. Use the dark green parts of the scallions in the oil and the remainder in the poaching liquid. You can substitute other flaky white fish such as cod, haddock, pollock, or hake for the halibut; choose uniformly thick fillets to ensure even cooking. For a spicier broth, add more chiles.
Instructions
- Bring 6 cups water and 2 teaspoons salt to boil in large saucepan. Add parsley and scallion greens and cook until parsley leaves are tender but still bright green, about 30 seconds. Drain herbs in fine-mesh strainer and run under cold water until herbs are cool, about 10 seconds. Squeeze dry and transfer to blender. (Reserve strainer.) Add oil and dill and process until herbs are finely ground and oil is bright green, about 2 minutes. (Oil can be refrigerated for up to 24 hours.)
- Sprinkle halibut all over with 1 teaspoon salt and set aside. Using meat pounder or bottom of small skillet, smash lemongrass, scallion whites, and ginger until moist and pulpy. Transfer aromatics to 12-inch skillet along with coconut water, fish sauce, 3 to 5 chile rings, lime juice, and remaining ¼ teaspoon salt. Bring to boil over high heat. Adjust heat to maintain gentle simmer, cover, and cook for 20 minutes.
- Return liquid to boil over medium-high heat. Nestle halibut skinned side down in liquid, moving aside solids as much as possible (liquid will not quite cover fillets). Add lime zest and dill and spoon some liquid over halibut. Reduce heat to low; cover and simmer gently until fish registers 110 degrees at thickest point, 4 to 7 minutes. Let stand off heat, covered, until fish is opaque and just cooked through (fish should register at least 135 degrees), 3 to 7 minutes.
- Divide halibut among 4 shallow bowls. Season broth with salt and lime juice to taste. Strain broth into 4-cup liquid measuring cup (you should have about 1⅔ cups broth) and discard solids. Divide broth evenly among bowls. Garnish each serving with 2 to 4 chile rings and fronds plucked from dill sprigs. At table, drizzle about 1 tablespoon dill oil into each bowl. Serve immediately.
for the dill oil
for the fish
Time
1¼ hoursYield
Serves 4Ingredients
Dill Oil
Fish
Test Kitchen Techniques
Ingredients
Dill Oil
Fish
Test Kitchen Techniques
Ingredients
Dill Oil
Fish
Test Kitchen Techniques
Why This Recipe Works
Our easy, elegant poached halibut is inspired by the classic French preparation called “la nage” in which fish is delicately cooked and served in well-seasoned, lightly acidulated broth. For a Southeast Asian–inspired riff, we infused mellow, lightly sweet coconut water with smashed lemongrass, ginger, and scallion, and added further complexity with umami-rich fish sauce, fresh chile heat, and lime. Gently poaching the fish until it reached 110 degrees, then letting it sit, covered, off heat, ensured that it came up to temperature (135 degrees) gradually and didn't overshoot the mark. Garnishing the plated fish and broth with a rich, verdant herb oil and additional fresh herbs added pops of flavor and color, not to mention professional-looking polish.
Want more? Read the whole storyBefore You Begin
To ensure the proper volume, pack the parsley tightly in the measuring cup. Process the oil in a blender; an immersion blender will not process the herbs as finely. Use the dark green parts of the scallions in the oil and the remainder in the poaching liquid. You can substitute other flaky white fish such as cod, haddock, pollock, or hake for the halibut; choose uniformly thick fillets to ensure even cooking. For a spicier broth, add more chiles.
Instructions
- Bring 6 cups water and 2 teaspoons salt to boil in large saucepan. Add parsley and scallion greens and cook until parsley leaves are tender but still bright green, about 30 seconds. Drain herbs in fine-mesh strainer and run under cold water until herbs are cool, about 10 seconds. Squeeze dry and transfer to blender. (Reserve strainer.) Add oil and dill and process until herbs are finely ground and oil is bright green, about 2 minutes. (Oil can be refrigerated for up to 24 hours.)
- Sprinkle halibut all over with 1 teaspoon salt and set aside. Using meat pounder or bottom of small skillet, smash lemongrass, scallion whites, and ginger until moist and pulpy. Transfer aromatics to 12-inch skillet along with coconut water, fish sauce, 3 to 5 chile rings, lime juice, and remaining ¼ teaspoon salt. Bring to boil over high heat. Adjust heat to maintain gentle simmer, cover, and cook for 20 minutes.
- Return liquid to boil over medium-high heat. Nestle halibut skinned side down in liquid, moving aside solids as much as possible (liquid will not quite cover fillets). Add lime zest and dill and spoon some liquid over halibut. Reduce heat to low; cover and simmer gently until fish registers 110 degrees at thickest point, 4 to 7 minutes. Let stand off heat, covered, until fish is opaque and just cooked through (fish should register at least 135 degrees), 3 to 7 minutes.
- Divide halibut among 4 shallow bowls. Season broth with salt and lime juice to taste. Strain broth into 4-cup liquid measuring cup (you should have about 1⅔ cups broth) and discard solids. Divide broth evenly among bowls. Garnish each serving with 2 to 4 chile rings and fronds plucked from dill sprigs. At table, drizzle about 1 tablespoon dill oil into each bowl. Serve immediately.
for the dill oil
for the fish
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