Lemon Poached Halibut with Green Bean Salad

Lemon Poached Halibut with Green Bean Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 320 cal
  • 8g fat (1g sat)
  • 55mg chol
  • 360mg sodium
  • 12g carb
  • 3g fiber
  • 38g protein


  • 1/2 pound thin green beans, steamed until tender-crisp (see note)
  • 1 cup grape or cherry tomatoes, halved
  • 1/4 cup Kalamata olives
  • 1 tablespoon plus 1 teaspoon chopped fresh parsley, divided
  • 1 tablespoon plus 1 teaspoon chopped fresh chives, divided
  • 2 tablespoons extra virgin olive oil, divided
  • 1 shallot, smashed
  • 4 cloves garlic, minced, divided
  • 2 cups chicken broth
  • 1 cup dry white wine
  • 3 lemons, zested and juiced
  • 1 bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 4 (6-ounce) halibut fillets
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter
  • 4 prawns – tails on, peeled and deveined
  • 1 teaspoon chopped fresh parsley


Combine green beans, tomatoes, olives, 1 tablespoon parsley and 1 tablespoon chives in a bowl. Set aside.

Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add shallot and 2 cloves garlic and cook until fragrant and soft, but not brown, 3 to 5 minutes. Stir in stock, wine, lemon zest, lemon juice, bay leaf and peppercorns. Increase heat to medium-high and bring the mixture to a simmer.

Season both sides of halibut generously with salt.

Reduce heat to low and add halibut to the pan. Cover and cook until fish is opaque and flaky, 5 to 8 minutes. Carefully remove from the poaching liquid and keep warm.

To prepare sauce, strain poaching liquid and return to the pan. Cook over medium-high heat until liquid is reduced to 1/2 cup. Remove the pan from the heat and swirl in butter. Keep warm until ready to serve.

Heat 1 tablespoon oil in a small sauté pan over medium-high heat. Add remaining 2 cloves garlic and cook until fragrant, about 1 minute. Add prawns, 1 teaspoon parsley and 1 teaspoon chives. Cook, stirring frequently, until prawns are bright pink and just cooked through, about 2 minutes. Add a splash of wine and continue cooking until most of the liquid is evaporated. Remove from the heat and season with salt and pepper.

Divide salad among4 plates. Place a halibut fillet on top of salad and drizzle with sauce. Top with an herbed prawn; serve immediately.

Special notes:

Instead of green beans, use any seasonally available vegetable such as asparagus, carrots or zucchini.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member