Beer Poached Halibut with Parmesan Cream Sauce
Poaching is a great way to keep cooked fish moist and flavorful. Food is gently cooked in liquid just below the boiling point. You can poach fish in a covered pan on the stovetop or in the oven as in this recipe. I’ve used this recipe with whole dressed fish and fillets of halibut and sea bass.
Beer Poached Halibut with Parmesan Cream Sauce
Ingredients
- 1 12 oz. beer flat
- 1 carrot chopped
- 1 onion chopped
- 2 celery stalks chopped
- 3 garlic cloves chopped
- 2 bay leaves
- 4 6 – 8 ounce fish fillets about 1-inch thick
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3/4 cup lowfat milk
- 1/2 cup grated Parmesan cheese
- salt and pepper see note below
- 2 tablespoons fresh parsley chopped
Instructions
- Heat beer and next 5 ingredients in a large skillet over medium-low heat. Simmer for 10 minutes. Add fish fillets in a single layer and simmer for 10 minutes (or a minute or two less for fillets less than 1-inch thick). Transfer fish to a well-greased baking dish.
- Melt butter in a skillet over medium heat and stir in flour, a little at a time, until blended with the butter. Continue stirring until it is smooth. Add milk, a little at a time, to the flour and butter mixture, while stirring. Add cheese and salt and pepper to taste. Reduce heat to medium-low and continue stirring until sauce is hot and smooth.
- Pour sauce over fish in baking dish. Place baking dish under a pre-heated broiler and broil until sauce is lightly browned and bubbly.
I came to The Sporting Chef for a recipe because I knew of Scott from The Outdoor Show. This was the first time I’d cooked halibut, I caught earlier this week in the SF Bay. My wife & daughter were very complimentary. Even though I didn’t have all the ingredients, the fish was moist and the cream sauce was a winner.
Glad you liked it! I do love that CA halibut.