Wednesday, April 10, 2024

Poached Halibut in Orange Lemon Sauce and a Cookbook Review #EattheWorld

Tender, white, flaky Halibut Fillets poached in an Orange Lemon Sauce and served over Braised Romaine Lettuce leaves.

Poached Halibut

Eat the World Challenge is traveling to Denmark this month.....
eat the world logo

Each month Evelyne of CulturEatz chooses a different country and invites us to explore the food it has to offer.  This month's country is Denmark.

Dining with the Danes

When I first retired, my husband and I decided to host exchange students. We started with My Marina who returned to the USA last year and now lives nearby with her husband and daughter, My Mia.


She was followed by Dian, who lives in Denmark. He presented me with the Cookbook photographed above from which the recipe I'm sharing today came.  He now has 3 children and I will get to see him soon.  He is meeting us in Paris when we travel to Europe next month.

Man and Girl

He was last in Michigan in 2017.  Here he is with the Angel Face.  Dian was responsible for our 3rd exchange student, Ting Ting who needed placement for her second semester here.  She came to live with us in January when she was 15 yrs. old.....She never left.  She is now an American Citizen named Jessica.  She is the daughter of our hearts and mother to Angel Face.

Mom and daughter

We had a break for a couple of years and then were contacted by Dian's sister, Zoey, who had visited while Dian was living with us and was promised a home with us if she ever came to the States.  When she was 15, she contacted us and we began arrangements for her to arrive.  

young girl

When we applied to have Zoey live with us, we discovered there was no longer a representative living in our area of Michigan.  I was hired as a representative and ended up placing 17 students into homes.  One of these students, Max, was not able to remain in the home he had been placed and moved in with us.  


Max was last here in April of 2023.  He has been back to visit several times.  He is our German son and we are his American parents. When we go to Europe we are flying into Berlin and will get to spend several days with him.  I am excited.

It is no wonder that I enjoy our Eat the World group so much.  I have a very culturally diverse family.  Our Jessica who is from China, is now engaged to a man from France, and Marina who is from Russia is married to a man from Mauritius.

Poached Halibut pin

I was happy when Denmark was chosen for today's theme so that I could return to this cookbook that Dian and given me and share a delicious recipe and sweet memories with you today.

Check out all the wonderful Danish dishes prepared by fellow Eat the World members and share them with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
Dining with the Danes is a small but mighty cookbook by Lynn Andersen.  It is broken into segments of Soups, Fish, Meat (with sub-segments, Pork, Beef, Lamb and Venison), Poultry, Open Sandwiches, Desserts, Baking, and Christmas Goodies.  The recipes are easy to follow and I have been pleased with everything I have made from it.

I am linking up the cookbook review with Foodies Read.  Stop by and see what the other foodies are reading this month.

Entrees, Fish, Seafood, Halibut,
Yield: 4 servings
Author: Wendy Klik
Poached Halibut in Orange Lemon Sauce over Braised Lettuce

Poached Halibut in Orange Lemon Sauce over Braised Lettuce

Tender, white, flaky Halibut Fillets poached in an Orange Lemon Sauce and served over Braised Romaine Lettuce leaves.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 1-2 lb. Halibut fillet, rinsed and patted dry
  • 1 (8 oz) bottle clam juice
  • 1 c. water
  • Juice from 2 navel oranges
  • Juice of 1/2 lemon
  • 1 large shallot, diced, divided
  • 1 t. dried thyme, divided
  • salt and pepper to taste
  • 2 T. butter
  • leaves from 1 romaine lettuce heart


  1. Cut the halibut fillets diagonally in half. Season with salt and pepper, set aside.
  2. Place the clam juice, water, orange juice, lemon juice, half of the shallots, and 1/2 teaspoon of the thyme into a large skillet over medium-high heat. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.
  3. Place the thick fillets into the poaching liquid for 1 minute, then add the thinner fillets and continue poaching until opaque and firm to the touch, another 3 or 4 minutes. Remove to a platter and keep warm.
  4. Raise the heat under the skillet and cook until reduced to about 1/2 cup. Strain the liquid through a fine sieve, set aside, and return the skillet to medium heat.
  5. Melt the butter in the skillet. Add the remaining shallot and thyme and cook until fragrant. Add the reserved poaching liquid to the pan and bring to a gentle boil. Add the lettuce leaves and cook, tossing to coat, until wilted.
  6. Place the lettuce onto a platter, top with the halibut and drizzle any sauce remaining in the pan over top and serve.


adapted from a recipe found in Dining with the Danes

Nutrition Facts



Fat (grams)

8.18 g

Sat. Fat (grams)

4.17 g

Carbs (grams)

10.58 g

Fiber (grams)

2.03 g

Net carbs

8.55 g

Sugar (grams)

6.62 g

Protein (grams)

32.63 g

Sodium (milligrams)

215.88 mg

Cholesterol (grams)

98.61 mg


  1. I am so in awe of the international family that you have. So much love and so much culture!

  2. How wonderful to host and then link up as family with all those young people! That recipe does sound delicious as well.

    1. Thank Claudia. They have all become an important part of our family.

  3. What a home filled with love you have! Thanks for sharing a bit about your amazing multicultural family! (The recipe looks great, too. Love the idea of the braised lettuce.)

    1. I wasn't sure about the braised lettuce but it was scrumptious.

  4. This sounds delicious and looks so good!


I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.