Meaty halibut is gently cooked in a port-cranberry poaching sauce, with hazelnuts bringing a slight bitterness to the dish. Cod or haddock can serve as stand-ins for halibut.
[callout]
Submerged
Cooking seafood, like halibut and cod, can be tricky; overcooking can result in a dry and tough fish―not the result you want from an expensive piece of seafood. Poaching fish in a sauce can help keep it moist while infusing the flesh with the surrounding flavours. Dry heat methods of cooking such as oven baking pose a greater risk for overcooking and serving fish that tastes a bit too parched.
[/callout]
This collection was originally published in the October 2025 issue of alive magazine.
