Halibut à la Nage with Lemongrass and Dill

Name: Halibut à la Nage with Lemongrass and Dill
Yield: Serves 4
Cuisine: French
Ingredients: , Kosher salt for blanching herbs; ¼ cup, fresh parsley leaves; 3 , scallions, green parts only; ⅓ cup, vegetable oil; 1 tablespoon, fresh dill, chopped; 4 (5- to 6-ounce), skinless halibut fillet, ¾ to 1 inch thick; 1¼ teaspoons, kosher salt, divided; 4 , lemongrass stalks, trimmed to bottom 6 inches; 3 , scallions, white parts only; 1 (½-inch) piece, fresh ginger, peeled; 2 cups coconut, water; 1 tablespoon, fish sauce; 1 , Fresno chile, stemmed and sliced into thin rings, divided; 2 (2-inch) strips lime zest plus 1 tablespoon, lime juice, plus extra juice for seasoning (2 limes); 4 sprigs, fresh dill, plus extra for garnish

18 comments

Appears in Cook's Illustrated May/June 2023

Main Courses

French

Fish & Seafood

À la nage—the French method for poaching fish in a delicate broth—is gentle and mostly hands-off, and it delivers pristine flavor with restaurant-caliber panache.

SERVES4

TIME1¼ hours

has video

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...

This is a members' feature.