Butter-Poached Halibut with Chard

John Eisenhart


Serving Size: 2-3

Butter poaching fish is a delicious way to enhance the rich flavor in meaty white fish varieties.


  • 1 lb Halibut, skin off
  • 1 tsp Fennel Pollen
  • 1.5 tsp Sea Salt, divided
  • 1.5 tsp Black Pepper, ground, divided
  • ½ tsp Coriander
  • ½ tsp Lemon Zest
  • 2 tsp Thyme leaves, fresh
  • 1.5 lb Unsalted butter
  • 2 tbsp Olive oil
  • 4 oz. Chard Leaves, chopped
  • 1 Shallot, finely sliced
  • 1 Clove Garlic, smashed with a knife


In a bowl, toss halibut with fennel, 1 tsp salt, ¾ tsp ground pepper, coriander, lemon zest and thyme leaves. Set aside for 1 hour (to up to 6 hours). Once fish has set for at least an hour, melt butter in a pot (narrow enough to submerge the fish) slowly. You want the butter to be heated to 140-150°F. Place fish in the pot with melted butter, ensuring it is covered by melted butter. If your fish sizzles when submerged, lower heat until no longer sizzling to cook the fish gently. Cook for about 15-20 minutes depending on the thickness of the filet. A good rule of thumb is about 10 minutes per ½ inch of fish.

While the halibut is cooking, place a sauté pan on medium heat. Add olive oil and cook shallot and garlic. Cook for 2-3 minutes and stir to avoid colorization. Add chard with 2 tbsp water and remaining salt and pepper. Cook for another 3-4 minutes.

Plate a serving of the chard on each serving. Using a slotted spoon or spatula, remove fish from the pot and serve.