Q1: What is the absolute secret to poaching fish perfectly so that it is moist and not overcooked?

The secret is a gentle simmer . You want the poaching liquid to be hot enough to cook the fish, but not at a rapid, rolling boil. A gentle simmer, with just a few bubbles breaking the surface, will cook the delicate fish evenly and prevent it from becoming tough or falling apart.

Q2: What is a poblano pepper, and is it very spicy?

A poblano pepper is a very popular chile pepper in Mexican cuisine. It is a dark, rich green color and has a wonderful, deep, and slightly smoky flavor. It is very mild in terms of heat, especially after the seeds and the ribs have been removed. It is much milder than a jalapeño and adds a fantastic, savory flavor to the sauce.

Q3: Can I make this recipe with frozen fish fillets?

Yes, you can. For the absolute best result, it is highly recommended to let the frozen fillets thaw completely overnight in the refrigerator first. After they have thawed, it is crucial to pat them very, very dry with a paper towel to remove all the excess moisture before you cook them.

Q4: What is the best way to reheat leftover fish?

The best way to reheat a delicate fish like halibut without drying it out is to do so low and slow . You can place it in a covered, oven-safe dish in a low-temperature oven (around 275°F) for about 10-15 minutes, until it is just warmed through. You can also flake the cold, leftover fish and use it to top a salad.

Q5: Can I use fresh tomatoes instead of canned?

You can, but you will likely need to add a bit more liquid to create a sauce. If you are using fresh tomatoes, you will need about 4 cups of fresh, chopped tomatoes (like Roma or plum tomatoes). You may also want to add about 1/2 to 1 cup of vegetable or chicken broth to the skillet along with the fresh tomatoes to create a bit more of a saucy consistency for poaching.

Easy Tomato-Poached Halibut (30-Minute Meal!)

The Best Easy Tomato-Poached Halibut (30-Minute Meal!)

A healthy and flavorful one-pan recipe for halibut poached in a savory tomato and pepper sauce. The dish starts with a base of sautéed poblano peppers and onions. Canned fire-roasted tomatoes, green olives, and garlic are added to create a simmering sauce directly in the skillet. Halibut fillets are then gently poached in this sauce until they are cooked through and flaky. The entire meal is finished with fresh cilantro and served with lemon wedges for a bright, fresh flavor.

Author: Grace

Ingredients

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
1 can (14.5 ounces) no-salt-added diced tomatoes, undrained
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, for serving (optional)

Instructions

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the poblano peppers and onion; cook and stir for 4-6 minutes, or until tender.
Stir in the undrained cans of tomatoes, the olives, garlic, pepper, and salt. Bring the mixture to a boil.
Adjust the heat to maintain a gentle simmer. Add the halibut fillets to the sauce.
Cook, covered, for 8-10 minutes, or until the fish just begins to flake easily with a fork.
Sprinkle the dish with fresh cilantro.
Serve with lemon wedges and, if desired, crusty bread for dipping in the sauce.

Notes

This is a quick, healthy, and complete one-pan meal, perfect for a weeknight dinner.
Poaching the fish directly in the sauce is a gentle cooking method that keeps the halibut moist and infuses it with flavor.
Using a combination of fire-roasted and regular diced tomatoes adds a layer of smoky depth to the sauce.

Find it online: https://www.eatswithsoul.com/tomato-poached-halibut/