Halibut à la Nage with Lemongrass and Dill

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Appears in Cook's Illustrated May/June 2023

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.

SERVES 4

TIME 1¼ hours

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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...

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