Butter Poached Halibut with Chili Oil

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Poaching fresh flaky halibut in butter is so incredibly easy and tastes absolutely fantastic! This quickly became our new favorite way to cook seafood (try it with salmon or scallops, yummm) and our recipe here calls for a little ginger and lemon added to the mix. Simply simmer a few minutes and serve topped with Sao Noi Chili Oil, made in Portland.

Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cook time: 10 minutes
Diet: GF


  • 1.5 lb halibut filet, skin removed, cut into 4 portions
  • 1 lb butter
  • 1 T ginger, minced
  • 2 T lemon juice
  • ½ t Jacobsen’s salt
  • 2 T Sao Noi Chili Oil, to taste
  • ¼ cup each fresh Thai basil and mint
  • 2-3 baby bok choy, quartered
  • 1 T sesame oil


  1. Melt butter in sauce pot with ginger and lemon juice over medium heat.
  2. Add fish and completely submerge in butter, bringing to a simmer.
  3. Cook for 5 minutes in bubbling butter until flaky in center, turning once halfway through.
  4. Carefully remove fish and plate with chili oil and herbs on top.
  5. Sear quartered bok choy in sesame oil until golden. Serve alongside fish.