Soy-brined halibut with mustard greens, sesame, and lime from Dining In: Highly Cookable Recipes (page 194) by Alison Roman

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Accompaniments: Crispy smashed potatoes with fried onions and parsley

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Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce, and limes for lemons.

  • Plumberful on May 02, 2024

    We enjoyed this preparation a lot. The brining does infuse the halibut nicely and poaching ensures moist just-cooked flaky fish. Our halibut was the local catch-of-the-day. Will make this again!

  • anya_sf on October 14, 2021

    My fishmonger only had thinner, skin-on halibut, but the method worked fine and the fish was moist and flavorful. Instead of mustard greens, I used 1 lb baby spinach, cooking everything in a wide Dutch oven so there would be room. Unfortunately the greens didn't wilt after 2 minutes and I didn't want to risk overcooking the fish, so I had to fish the fish (ha!) out from under the greens, a rather awkward procedure. Next time I will remove the fish prior to cooking the greens. While the fish was well-seasoned, the flavor of the broth could have been more concentrated, so either use less water as others suggested or boil the broth at the end to reduce it.

  • sosayi on September 17, 2018

    We really enjoyed this dish. Taking Alex9179's advice, I cut back the water in the initial brine to 1/4 cup from 1 cup. And, in the cooking brine (instructions are confusing), I used 3/4 of a cup instead of 1 cup. I kept adding water until the mixture tasted full flavored, but not too strong and that's where I ended up. I did use tamari for my soy sauce, fwiw. I also had a smaller amount of fish and greens (11 oz and 3-4 cups), so the sauce went further and maybe added more flavor to the final dish. A nice, light and flavorful brothy fish and greens dish, it was served over brown rice. I think many fishes could sub for the halibut, too, and not change the dish significantly.

  • alex9179 on September 07, 2018

    If you use a low-salt soy sauce, reduce or omit the water.

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