Tomato Ginger Poached Halibut
Recipe by Chef Michael Williams
Michael Williams

Tomato Ginger Poached Halibut

  • Prep time 15 mins
  • Cook time 15 mins

With this delicious and simple recipe, you will part steam, part poach your fresh fish in a tasty sauce made by you. This simple preparation offers a gourmet touch and that will really impress those that you care about.



  1. Preheat a large fry pan on medium-high heat.  Add the butter and then the shallots and ginger.  Sauté until lightly browned.
  2. Add the tomato, orange juice, tamari and red pepper flakes, cover with a lid and simmer for 5 minutes, stirring occasionally.
  3. Now it is time to add the fish.  Make sure the sauce has enough liquid and is not going to burn while you poach/steam your fish.  Add a little more orange juice/water if necessary.
  4. Carefully place the fish in the pan.  Cover with a lid, bring to a simmer and poach/steam the fish until it’s cooked how you like it.
  5. Serve immediately with your favourite grain or legume (green lentils are a very nice choice) and top with the sauce from the pan.


  • Add a ½ cup of sliced fennel bulb to the sauce when you add the shallots and ginger for a nice variation.


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