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Poached Halibut With Potatoes and Green Beans

Poached Halibut With Green Beans and Red Potatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2005

Nutritional Information

  • Per Serving
  • Calories 387Calories From Fat 30%
  • Calcium 147mg
  • Carbohydrate 28g
  • Cholesterol 77mg
  • Fat 13g
  • Fiber 6g
  • Iron 3mg
  • Protein 40mg
  • Sat Fat 6g
  • Sodium 394mg
What does this mean? See Nutrition 101 .

Quick Tip

Choose halibut fillets with flesh that is a translucent, shiny white and springy to the touch.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.