Traditional recipes

Lemongrass-Poached Alaska Halibut

Lemongrass-Poached Alaska Halibut

Poaching adds flavor, not calories

Recipe Courtesy of Wild Alaska Seafood and Chef Erik Slater

"The clean and bright combination of lemongrass and ginger with this broth makes an incredibly light and flavorful dish. Perfect for warm days and cold beers on the Mekong…or the Yukon! Goes great with Cauliflower Cilantro Puree and roasted/grilled vegetables!”

-Chef Erik Slater


For the Lemongrass-Poached Alaska Halibut

  • 1 Stem lemongrass
  • 2 Garlic cloves
  • 2 Tablespoons ginger, sliced
  • 1 Shallot, chopped
  • 3 Cups chicken or vegetable stock
  • 4 Alaska halibut fillets (5 to 6 oz. each) fresh, thawed, or frozen
  • 1/2 Teaspoon kosher salt