Chef Tee’s Thai Poached Halibut
Serves 4
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes


  • ¼ cup canola or vegetable oil
  • 1 lb. halibut, w/o skin
  • Salt & Pepper
  • 1 medium white onion, sliced
  • 2 cloves garlic, diced
  • 1 cup chicken broth
  • ¼ cup Thai coconut milk
  • 1 Tbsp. lemon grass, diced
  • 1 tsp. ginger, chopped
  • ½ tsp. soy sauce
  • Garnishes – chili sesame oil, cilantro
  • Basmati rice (follow cooking directions on pkg.)


  1. In large skillet, heat oil over medium-high heat.
  2. Cut halibut into 2 (4 oz) fillets; season one side w/Salt & Pepper.
  3. Put fish (seasoned side down) in hot pan; add onions, garlic; cook until fish is brown on seasoned side (about 2 minutes).
  4. Turn fish over; add broth, milk, lemon grass, ginger, soy sauce; carefully stir liquid w/o breaking fish; cook until fish is done (about 2 minutes).
  5. Drizzle sesame oil on top of fish.
  6. Plate fish on top of rice; spoon pan liquid on top.
  7. Enjoy!