Photo: Eiliv Sonas Aceron
Milk-Poached Halibut Flavored with Rosemary and Kaffir Lime Leaves
6 ingredients
Serves 4.
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Here, halibut fillets are cooked sous vide with milk, fresh rosemary and kaffir lime leaves, which are commonly used in Southeast Asian cooking.
Estimated Nutrition (whole recipe, rough)
525
Calories
36g
Protein
36g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 halibut fillets, each 6 oz. and 1 1/2 inches thick
- Kosher salt, to taste
- 1/2 cup milk
- 3 fresh rosemary sprigs
- 4 kaffir lime leaves, thinly sliced
- Olive oil or butter for searing (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes