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

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Appears in Cook's Illustrated May/June 2023

Main Courses

French

Fish & Seafood

SERVES4

TIME1¼ 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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