Poached Halibut and Stewed Tomatoes

Give this nutritious and often under-utilized fish a tasty treatment with this recipe.

Poached Halibut and Stewed Tomatoes
 William and Susan Brinson

Halibut is a tremendously low-cal fish. But while it’s one of the lightest fish you can cook, halibut still provides a ton of nutritional value. This recipe pairs it with grape tomatoes and hard cider, which are both packed with disease-fighting antioxidants. Factor in an impressive macro profile—37g of protein to only 11g of carbs and 6g of fat—and you’re looking at an ideal recipe for any weight-loss efforts.

Nutrition (per serving)

Calories: 359, protein: 37g, carbs: 11g, fat: 6g

Prep time

5 min.

Cook time

20 min.

  • 2 (6 oz) halibut or other white-flesh fish fillets
  • 1½ cups hard cider
  • 1 yellow onion, quartered
  • 2 sprigs fresh thyme
  • ½ tsp salt
  • 1 Tbsp olive oil
  • 1 pint cherry or grape tomatoes, halved
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 tsp fennel seeds
  • ¼ tsp black pepper
  • ¼ cup sliced basil

Place halibut, 1 cup cider, onion, thyme sprigs, and salt in a large saucepan. Add enough water to completely cover the fish by about one inch. Bring to a very slight simmer with just a few bubbles breaking the surface, reduce heat to medium-low, partially cover, and cook for 10 minutes, or until fish is cooked through. Adjust heat as needed during cooking to maintain the slight simmer. 

Place a skillet over medium heat and add the oil. Add tomatoes, shallots, garlic, and fennel seeds; heat 1 minute. Pour in cider, add a couple pinches of salt, and simmer for 10 minutes. Stir in black pepper. 

Top the halibut with tomato-cider mixture and basil, and serve.