Poached Halibut in White Wine Court Bouillon

Gently simmering halibut in a fragrant white wine and herb broth keeps the fish incredibly moist and delicate, no oil or butter required. It is an elegant, low-fuss technique that feels fancy but forgives a beginner's timing.

Why You'll Love This

• A classic French technique that keeps fish moist without any added fat during cooking
• The infused poaching liquid becomes a light, flavorful finishing sauce
• Naturally low in fat and gluten-free