Poached Halibut with Potatoes and Green Beans

Don’t be upset that Summer has left us! Fall is here! Hot toddy! Apples sweating it out in a pie! Crunchy leaves and trees proudly showing beautiful shades of yellows, oranges, purples, browns, reds and more! Fall cocktails..*hiccup*. Baking, lots of glorious baking, and the delicious aroma of cinnamon! Squash turning into soup and getting stuffed! Fall is here 🙂 Cider and mulled wine, chili and cornbread and pumpkin cake. Hot toddies!


But..enough about Fall and Toddies. Let’s talk fish, specifically halibut. Last week I made halibut poached in white wine with colorful baby potatoes and green beans I snatched up from the Farmers Market. Easy to throw together for a weeknight dinner. You’ll see.

Poached Halibut with green beans and Potatoes
Before you do anything, pour yourself a glass of wine. Sipping wine is a must in preparing food as it very much enhances the cooking experience. The recipe called for chives to toss the potatoes and green beans with but I found some dill and used that instead.  3 tbsp of butter, and I had about 2 pounds of halibut..you can use any kind of fish but use halibut!  
Baby Potatoes
Boil them potatoes in 2 tsp of salt then simmer for about 15 minutes until you can stick a fork in them and they’re almost done. Throw in them beans and cook for 5 minutes. Drain and put everything back into the pot to keep warm. 
Season the halibut with salt and pepper I say, season it! 
Halibut in white wine
Place them pieces of fishies in a pan and pour white wine to cover them halfway so that they are pleasantly swimming in shallow water. I was getting a bit carried away and almost drowned the halibut…for some reason I kept on pouring and had to stop myself. Bring to a simmer on medium low heat and cover. Cook for 6 to 8 minutes until opaque.
Potatoes and green beans in butter and dill
While the fish is being poached, pour yourself another glass of wine or the rest of the bottle. Add the chopped dill and butter to the pot of potatoes and beans and mix. 
Poached halibut
Here we have the opaque looking halibut. Tender, white fish.
Poached halibut
I say, what a lovely meal! If you follow the instructions, not only will you have a nice meal to sit down to but you will already be relaxed with the two glasses of wine you had during the cooking process. I have to point out  that I, myself, only had a glass of wine during the meal. Had I downed two glasses beforehand, I doubt my husband and I would have had a nice meal or any meal to sit down to.

Recipe taken and ever so slightly adapted from Real Simple.


  1. 1pound red potatoes
  2. kosher salt and black pepper
  3. 1pound green beans, trimmed
  4. 3tablespoons unsalted butter
  5. 2tablespoons chopped fresh chives (I used dill)
  6. 46-ounce pieces halibut
  7. 2 1/2cups dry white wine


  1. Place the potatoes in a pot with enough cold water to cover by 2 inches. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
  2. Add the green beans and cook 5 minutes more, until just tender. Drain and set aside.
  3. In the same pot, melt the butter over low heat. Add the chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine.
  4. Season the fish with ¼ teaspoon salt and ⅛ teaspoon pepper and place in a large skillet. Pour in enough wine to reach halfway up the sides of the fish.
  5. Bring to a simmer over medium-low heat. Cook for 6 to 8 minutes, covered, until the fish is opaque.
  6. Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish.


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