Poached Halibut Rolls

Elegant halibut rolls in a silky cream sauce, and the whole thing happens in the microwave in about 20 minutes. The fillets get split lengthwise and rolled into neat spirals, then poach gently in a sauce built from butter, chicken broth (or white wine), garlic, fresh tomatoes, tarragon, and a touch of Dijon mustard.

Basting halfway through the cooking keeps the fish moist and infuses it with flavor from all sides. Once the halibut comes out, heavy cream and paprika get stirred into the remaining sauce and cooked down into something rich, rosy, and restaurant-worthy.

The sugar in the sauce isn’t for sweetness. It balances the acidity of the fresh tomatoes so the finished sauce tastes smooth, not sharp.

Pro Tips

• Roll the fillets tightly so they hold their shape during poaching. If they unravel, secure with a toothpick and remove before serving.
• Don’t skip the basting step at the halfway mark. The top of the rolls can dry out if they’re not coated with the poaching liquid.
• Use medium-high power, not full power, for the fish. Microwaving fish too aggressively makes it rubbery.
• Fresh tarragon has a strong anise-like flavor that pairs beautifully with halibut. If using basil instead, the dish will taste quite different but equally good.

Variations

• Use sole or flounder fillets, which roll even more easily than halibut.
• Replace chicken broth with dry white wine for a more French bistro character.
• Add a tablespoon of capers to the sauce for a briny punch.