Poached Halibut With Potatoes and Green Beans

Surprisingly simple to prepare, this tasty dish is sure to go into heavy rotation. After boiling the potatoes and green beans, then tossing them with a bit of butter and chopped fresh chives, you’ll poach the halibut in a dry white wine until the fish is opaque, giving each piece a wonderfully flaky texture and mild flavor. (Bonus: There’s wine leftover to drink with dinner.) The meal’s a bit Nordic in nature, and impressive enough to serve to a crowd. But it’s also plenty easy to whip up on a weeknight, in under 30 minutes, when you’re feeling burnt out on your usual go-tos.

poached-halibut-green-beans-red-potatoes
Photo by Hector Sanchez
Poached Halibut With Potatoes and Green Beans 3.1 79 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 387 calories
    • Calories 30 calories from fat
    • Fat 13 g
    • Sat Fat 6 g
    • Cholesterol 77 mg
    • Sodium 394 mg
    • Protein 40 mg
    • Carbohydrate 28 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 147 mg
Surprisingly simple to prepare, this tasty dish is sure to go into heavy rotation. After boiling the potatoes and green beans, then tossing them with a bit of butter and chopped fresh chives, you’ll poach the halibut in a dry white wine until the fish is opaque, giving each piece a wonderfully flaky texture and mild flavor. (Bonus: There’s wine leftover to drink with dinner.) The meal’s a bit Nordic in nature, and impressive enough to serve to a crowd. But it’s also plenty easy to whip up on a weeknight, in under 30 minutes, when you’re feeling burnt out on your usual go-tos.

Ingredients

  1. Check 1 pound red potatoes
  2. Check kosher salt and black pepper
  3. Check 1 pound green beans, trimmed
  4. Check 3 tablespoons unsalted butter
  5. Check 2 tablespoons chopped fresh chives
  6. Check 4 6-ounce pieces halibut
  7. Check 2 1/2 cups dry white wine

Directions

  1. Place the potatoes in a pot with enough cold water to cover by 2 inches. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
  2. Add the green beans and cook 5 minutes more, until just tender. Drain and set aside.
  3. In the same pot, melt the butter over low heat. Add the chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine.
  4. Season the fish with ¼ teaspoon salt and ⅛ teaspoon pepper and place in a large skillet. Pour in enough wine to reach halfway up the sides of the fish.
  5. Bring to a simmer over medium-low heat. Cook for 6 to 8 minutes, covered, until the fish is opaque.
  6. Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish.