Recipe courtesy of Martha Stewart
Save Recipe Print
4 servings


Herb Vinaigrette:
Court Bouillon:


Place mustard in a medium mixing bowl, and slowly whisk in Herb Vinaigrette. Add shallots. Transfer to a small saucepan, and set aside.

In a 10-inch saucepan over high heat, bring court bouillon to a boil. Season both sides of the halibut with salt and pepper. Add halibut to the pot, and adjust the heat until the liquid simmers. Poach until a cake tester inserted into the center of the halibut meets little resistance and the cake tester, when left in the fish for 5 seconds, is just warm when touched to your lip, about 5 to 6 minutes. The halibut will be rare (thinner steaks will poach in less time). Transfer the steaks to a warm plate, and set aside.

Add the herbs to the vinaigrette, and warm over low heat. Remove the skin from the halibut, and place 1 steak in the center of each plate. Spoon the vinaigrette over and around the fish. Serve immediately.

Herb Vinaigrette:

In a small mixing bowl, whisk together mustard, salt, pepper, red wine vinegar, and sherry vinegar. Whisking constantly, slowly drizzle in olive oil, and then corn oil. Store, tightly covered, in the refrigerator for up to 1 week.

Court Bouillon:

In a large saucepan over high heat, combine all ingredients with the water and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Poached Halibut in Warm Herb Vinaigrette

Recipe courtesy of Eric Ripert

Ale Poached Halibut

Recipe courtesy of Sandra Lee

Poached Halibut with Tomato and Basil

Recipe courtesy of Rachael Ray

Halibut Poached in Olive Oil

Recipe courtesy of Laura Calder

Poached Salmon on Watercress with Citrus Vinaigrette

Recipe courtesy of Bobby Flay

Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Recipe courtesy of Giada De Laurentiis

Pork Milanese with Warm Autumn Salad and Poached Egg

Recipe courtesy of Anne Burrell

Frisee Salad with Warm Vinaigrette

Recipe courtesy of Tyler Florence

Warm Bacon and Shallot Vinaigrette

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories