Gently simmering mild fish in a simple, fragrant broth—known in French cooking as a court-bouillon—is a wonderful way to impart flavor. Be careful not to overcrowd or overcook the fish, as either will cause it to fall apart.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

Broth
8 cups water
1 cup red-wine vinegar
1 medium onion, halved
1 medium carrot, quartered
1 stalk celery, quartered
3 cloves garlic, unpeeled, halved
1 tablespoon salt
1 teaspoon peppercorns
1 bay leaf
1 sprig fresh thyme

Halibut & Vinaigrette
4 6-ounce halibut steaks, 1 inch thick, skinned
Salt & freshly ground pepper to taste
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons reduced-fat sour cream
2 tablespoons canola oil
1 medium shallot, finely chopped
1 tablespoon coarsely chopped fresh Italian parsley
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon chopped fresh chives
2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish

1. To prepare broth: Combine all broth ingredients in a large pot. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain into a large deep skillet, discarding solids.
2. To poach halibut & make vinaigrette: Bring broth just to a simmer. Season halibut with salt and pepper on both sides. Add halibut to broth and poach, uncovered, until opaque in the center, 5 to 10 minutes.
3. Meanwhile, spoon 2 tablespoons of the simmering broth into a small bowl. Add lemon juice, mustard and sour cream. Gradually whisk in oil. Add shallot and season with salt and pepper.
4. Remove halibut from poaching liquid and divide among 4 warmed plates. Stir parsley, tarragon, chives and chopped dill into the vinaigrette and spoon over the fish. Garnish with dill sprigs. Serve immediately.

NUTRITION INFORMATION: Per serving: 268 calories; 11 g fat (1 g sat, 5 g mono); 55 mg cholesterol; 4 g carbohydrate; 37 g protein; 0 g fiber; 272 mg sodium; 834 mg potassium.

Nutrition bonus: Potassium (42% daily value), Magnesium (37% dv).

0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate the broth (Step 1) for up to 2 days or freeze for up to 4 months.