- 8 cups water
- 4 shallots, thinly sliced
- 6 garlic cloves, halved
- 12 thyme sprigs
- 2 tablespoons black peppercorns
- 2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- 1 lemon, halved
- 2 tablespoons sugar
- 3 tablespoons rice vinegar
- Crushed red pepper
- 1 pound green papayapeeled seeded and julienned (2 cups)
- Sea salt and freshly ground black pepper
- 1 tablespoon fresh lime juice
- 1 large Hass avocado, mashed
- Four 6-ounce skinless halibut fillets
- In a large saucepan, combine the water, shallots, garlic, thyme, peppercorns, kosher salt and oil. Squeeze the lemon over the saucepan and add to the pan. Bring to a boil, then simmer for 30 minutes.
- Meanwhile, in a microwave-safe bowl, mix the sugar and vinegar and microwave at high power for 1 minute; stir to dissolve the sugar. Add a pinch of crushed red pepper and the green papaya. Season with sea salt and black pepper and toss to coat.
- In a small bowl, mash the lime juice into the avocado and season with sea salt and crushed red pepper.
- Place the halibut in a deep, medium skillet, leaving some space between the fillets. Strain enough of the aromatic poaching liquid over the fish to just cover it. Simmer the halibut gently over very low heat just until the fish flakes easily with a fork, about 10 minutes.
- Spoon the mashed avocado onto 4 plates and top with the halibut. Using a slotted spoon, mound the papaya slaw on the fish and serve right away.
One Serving 310 cal, 11 gm fat, 1.5 gm sat fat, 17 gm carb, 4.3 gm fiber.