1 lemon, halved 

4 C. water 

2 1/2 C. 2% milk 

1 bay leaf 

1/4 tsp. salt 

1 pinch of salt 

4 halibut steaks or fillets (8 ounces each), each 1″-1 1/4″ thick 

2 T. extra-virgin olive oil 

2 T. chopped fresh herbs (such as thyme and tarragon) 

1/8 tsp. ground black pepper 

 

You can substitute cod or haddock for the halibut steaks. Or substitute salmon steaks or fillets, omitting the milk and using all water. Cut 3 thin slices from one lemon half. In a deep skillet that is large enough to hold the fish in a single layer, combine 3 C. of the water, the milk, the lemon slices, the bay leaf, and 1/4 tsp. salt. Bring to a simmer over medium-low heat and cook gently for 5 minutes to blend flavors. Carefully slide in the fish. (The fish should be just covered by liquid; if not, add just enough hot tap water to cover.) Cook at a gentle simmer until the fish is opaque throughout, 15 to 18 minutes. Meanwhile, in a small bowl, combine the oil, herbs, and the pinch of salt. Using a slotted spoon, carefully remove the fish to plates. Discard the bay leaf. Sprinkle the fish with the pepper. Drizzle with the herbed olive oil. Cut 4 wedges of lemon and serve with the fish.