Braised Halibut with Carrots and Coriander for Two

Name: Braised Halibut with Carrots and Coriander for Two
Yield: Serves 2
Ingredients: 2 (6- to 8-ounce), skinless halibut fillets, 3/4 to 1 inch thick; , Salt and pepper; 3 tablespoons, unsalted butter; 3 , carrots, peeled and shaved with vegetable peeler lengthwise into ribbons; 2 , shallots, halved and sliced thin; 1/4 teaspoon ground, coriander seed; 1/3 cup, dry white wine; 3/4 teaspoon, lemon juice, plus lemon wedges for serving; 1 1/2 teaspoons, minced fresh cilantro

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Appears in Cook's Illustrated March/April 2015

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

SERVES2

TIME35 minutes

Braised Halibut with Carrots and Coriander for Two

WHY THIS RECIPE WORKS

When it comes to methods for cooking fish, braising is often overlooked. But this approach, which requires cooking the fish in a small amount of liquid so that it gently simmers and steams, has a lot going for it: As a moist-heat cooking me...

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