Poached Halibut with Chipotle Sauce

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Halibut is a justifiably popular, mildly flavored fish that can be eaten unsauced, especially when grilled, but it also pairs well with sauces. Poaching, or cooking in simmering water, is the easiest method of cooking individually portioned pieces of fish. Since no added flavor results from this simple cooking technique, a rich and spicy sauce is perfect with the fish. Chipotle chilies (smoke-dried jalapeños) deliver the spiciness, while mayonnaise delivers the richness.

Ingredients

Chipotle Sauce

Steps

To Make the Sauce

1. Whisk all the ingredients together in a medium bowl.

To Make the Fish

1. Fill a large sauté pan or skillet with water to within 1 inch of the top. Bring the water to a simmer over medium-high heat. Measure the fish at its thickest part. Cook the fish in 2 or more batches. Slip the fish into the water, regulating the heat so that the water just bubbles slightly, and cook until just barely translucent in the center; an instant-read thermometer inserted on an angle into the fish will register 120° to 130°F. Timing will vary according to how the fish is shaped. A wide piece about 1 inch thick will take about 10 minutes, while a thicker piece will take longer. Use a slotted metal spatula or soup skimmer to gently lift the fish from the water and onto a platter.
2. When the last of the fish has been poached, pat the fish dry with paper towels. Remove any skin. If you purchased halibut steaks, gently separate the fish from the bones. Cut the fish into serving portions.
3. Set half of the fish aside to cool and place the rest on warm dinner plates. Reserve 1 cup of the chipotle sauce. Top each serving with about 2 tablespoons of the remaining sauce, garnish with cilantro sprigs, and serve. Pass the rest of the remaining sauce at the table. Wrap and refrigerate the reserved halibut and sauce for up to 4 days.

Notes

• Serves 4, with half of the halibut and 1 cup sauce reserved for Halibut Tacos and Curried Fish Soup with Potatoes, Jalapeños, and Tomatoes

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.