I have been trying out this low-carb diet for the past week in an effort to get my body ready for summertime. I was intimidated at first because I don’t usually like the word “diet”. I am a firm believer that if you eat natural, healthy food and exercise occasionally, you should be fine! But then I learned that low-carb doesn’t mean salad everyday. It actually means replacing simple carbs, like pasta and bread, with protein and fat, like bacon! When I started, my boyfriend was hesitant. Since I usually cook dinner for the both of us, he didn’t want this to mean that he was going to have to give up carbs too. I took this as a challenge to find meals that were so delicious that the carbs wouldn’t even be missed (or easily added/removed)! I have been happily expanding my recipe repertoire and this week I poached my first fish! (Which was actually pretty easy – it just looks fancy.) I halved Martha’s Stewart Poached Halibut recipe to get a serving size for two and felt like a professional chef during the whole process. This is a delicious and beautiful meal that everybody will enjoy (and it will make you look like a professional too)! Then for those of you, like my boyfriend, who are unwilling/don’t need to give carbs, just grab some bread for soaking up the broth afterwards. Yum!
you will need:
2 Filets of Halibut.
1 1/2 Lemons.
1 3/4 Chicken Broth.
1 1/2 Garlic Cloves. (Or 1 large and 1 small)
2 Sprigs Fresh Thyme.
5 Whole Black Peppercorns.
Extra-Virgin Olive Oil.
1 Large Pot.
1 Vegetable Peeler.
Add the chicken broth, thyme, garlic, and peppercorns to a large pot.
Using the vegetable peeler, remove the zest of two lemons in strips. Juice the zested lemons. Add the zest and juice to the broth.
Bring broth to a boil.
Lightly season the filets with salt and pepper on both sides.
When the broth comes to a boil, add the fish filets and turn down the heat to low or off. Cover.
Let simmer until the fish is white and opaque. About 11 minutes.
When the fish is done, gently remove the skin if it was left on. Be careful! You do not want to break the fish.
Strain the broth and discard the remnants. Return the strained broth to the pot and bring it back to a boil.
Place the fish in a shallow bowl and top it off with the broth.