Halibut Poached in Gingered Coconut Milk

Poaching results in a lighter dish but when you eliminate fat and crispy crust you have to work harder to please discriminating guests.

This method works great with cod and salmon, although they cook a little faster. Halibut, however, is spectacular. It’s flavor and texture complement this aggressive broth perfectly.

You can get away with slightly smaller pieces of halibut so this amount would serve 6. 2 shallots, chopped

1 clove garlic, peeled, left whole and lightly smashed

1 thumb-sized piece fresh gingerroot, coarsely chopped ¼ tsp. red pepper flakes ½ tsp. each ground cumin and coriander

2 tsp. olive oil

1 small tomato, diced

½ tsp. salt

10 black peppercorns

1 can coconut milk, full fat or light

½ cup dry white wine or water

3 fresh or 4 dried bay leaves

1 small bunch fresh flat-leaf parsley, stems and leaves divided

1 sprig fresh thyme

1 lime, zest removed in strips and juice reserved

2 lbs. fresh halibut

Fry shallots, garlic, gingerroot, red pepper flakes, cumin and coriander in olive oil in a large, shallow, heavy-bottomed pot or skillet until wilted and fragrant. Add tomato, salt and peppercorns and cook another minute.

Stir in coconut milk, wine, bay leaves, parsley stems, (reserving the leaves for later,) thyme and lime zest. Simmer gently, uncovered, 10 minutes.

Nestle the halibut into the liquid, spooning some of the mixture on top of the fish. Bring back to a simmer, cover and cook gently about 10 minutes, until fish flakes easily. Remove fish and keep warm. Bring cooking liquid to a vigorous boil for five minutes. Strain through a fine sieve. Taste and add salt and pepper if you wish.

To serve, pour a ladle of the strained cooking broth into each bowl. Top with halibut and whatever cooked vegetables you have chosen. Chop the reserved parsley leaves and sprinkle on top. Squeeze the reserved lime over the parsley and serve.