Poached Halibut With Tomato Yogurt Recipe


MethodMain Ingredient


 Water1 Cup (16 tbs)
 Bay leaves2
 Onion powder1⁄2 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Halibut steaks1 Pound, cut 1 inch thick (4 Steaks)
 Plain non-fat yogurt3⁄4 Cup (12 tbs)
 Cucumber1⁄2 Small, seeded and shredded
 Tomato1 Small, seeded and chopped
 Green onions2 Small, thinly sliced
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 648 Calories from Fat 99

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 145.2 mg

Sodium 341.5 mg14.2%

Total Carbohydrates 18 g6%

Dietary Fiber 3.6 g14.2%

Sugars 11.3 g

Protein 115 g229.4%

Vitamin A 77% Vitamin C 74.5%

Calcium 49.2% Iron 37.8%

*Based on a 2000 Calorie diet


In a large skillet, combine the water, bay leaves, onion powder and pepper.
Cover and bring to a boil, then carefully add the halibut.
Reduce the heat, cover and gently simmer for 8 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Meanwhile, for the sauce, in a small bowl, stir together the yogurt, cucumbers, tomatoes, onions and parsley.