Braised Halibut with Carrots and Coriander

Name: Braised Halibut with Carrots and Coriander
Ingredients: 4 (6- to 8-ounce), skinless halibut fillets, 3/4 to 1 inch thick; , Salt and pepper; 6 tablespoons, unsalted butter; 1 pound, carrots, peeled and shaved with vegetable peeler lengthwise into ribbons; 4 , shallots, halved and sliced thin; 1/2 teaspoon ground, coriander seed; 3/4 cup, dry white wine; 1 1/2 teaspoons, lemon juice, plus lemon wedges for serving; 1 tablespoon, minced fresh cilantro

Main Courses
Fish & Seafood
Weeknight

By Lan Lam ･ Appears in Cook's Illustrated March/April 2015

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES 4

TIME 40 minutes

Braised Halibut with Carrots and Coriander

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

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