Halibut à la Nage with Lemongrass and Dill
Appears in Cook's Illustrated May/June 2023
WHY THIS RECIPE WORKS
Our easy, elegant poached halibut is inspired by the classic French preparation called “la nage” in which fish is delicately cooked and served in well-seasoned, lightly acidulated broth. For a Southeast Asian–inspired riff, we infused mello...