Poached Halibut With Tomato Yogurt Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Onion powder | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 4 halibut steaks (1 pound total), cut 1" thick | ||
| 3/4 cup nonfat plain yogurt | ||
| 1/2 of a small cucumber, seeded and shredded | ||
| 1 small tomato, seeded and chopped | ||
| Green onions | 2 Small, thinly sliced | |
| Parsley | 1 Tablespoon, chopped | |
Directions
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.
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.
Chef
