FUEL: Poached Halibut with Kiwi Salsa

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I was absentmindedly flipping through some OLD magazines my mom found lying around the house last weekend when I came across this exceptional & runner-approved dish. Not only does it take a mere 20 minutes to prepare, it is high-on nutrition and offers a unique meal to try for those of us who tire of eating the same foods day-in and day-out. So, thank you Running Times from March 2011!

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Here’s what you’ll need:

  • 1 can vegetable broth
  • juice from 1 lemon
  • 1 tsp pepper
  • 4 sprigs of thyme
  • 6 oz filet of pacific halibut
  • 2 kiwi
  • 1 jalapeno
  • juice from 1 lime
  • cilantro

Directions: Combine vegetable broth, lemon juice, thyme, and pepper in a saucepan and bring to a boil. Next, turn off the heat and place the halibut filet skin-side down in the saucepan. Keep covered and let stand for 10 minutes. Once it is cooked, the skin should easily fall away from the fish. For the salsa, dice the kiwi, jalapeno, and cilantro. Mix in a small bowl and squeeze lime juice over mixture. Plate halibut on a bed of spinach and top with salsa. Quick and easy- and you just learned how to poach something! :   )

Nutritional notes: Halibut has a negligible amount of saturated fat, while packing in omega-3s, protein, potassium, selenium, and vitamin B6. Vitamin B6 aids in immune and nervous system function, as well as protein metabolism! This fish is a great choice for those who are wary of seafood because of it’s mild flavor and meaty texture.

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