Wooster Sauce Citrus-Poached Halibut with Herb Quinoa and Pickled Fennel

Wooster Sauce Citrus-Poached Halibut with Herb Quinoa and Pickled Fennel

A light, elegant main course that showcases the tangy-sweet depth of Wooster Sauce in a gentle citrus poach. Flaky halibut cooks in a fragrant broth glazed with the sauce, then rests on vibrant herb quinoa and quick-pickled fennel for crunch and brightness.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable or fish stock
• 1 small bunch flat-leaf parsley, finely chopped (about 1/2 cup packed)
• 2 tablespoons chopped fresh dill
• Zest of 1 lemon and 1 orange, divided
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• 4 halibut fillets, 5 to 6 ounces each, skin removed
• 1 cup dry white wine (or additional stock)
• 1 cup water
• 1/2 cup freshly squeezed orange juice
• 3 tablespoons Wooster Sauce (plus 1 tablespoon for finishing glaze)
• 1 garlic clove, smashed
• 1 small shallot, thinly sliced
• 1 medium fennel bulb, thinly sliced (reserve some fronds for garnish)
• 1/3 cup rice vinegar or white wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt (for quick-pickle brine)
• 1 tablespoon capers, rinsed (optional)
• Microgreens or baby arugula for plating (optional)

Instructions

1. Make the herb quinoa: In a medium saucepan bring the 2 cups stock to a boil. Add the quinoa, reduce to a simmer, cover and cook until the quinoa is tender and liquid is absorbed, about 12 to 15 minutes. Remove from heat, fluff with a fork, stir in 1 tablespoon olive oil, chopped parsley, dill, lemon zest from 1/2 lemon, salt and pepper to taste. Keep warm.
2. Quick-pickle the fennel: While quinoa cooks, combine vinegar, sugar, 1/2 teaspoon salt and 1/4 cup water in a small saucepan; warm only until sugar dissolves. Place sliced fennel and shallot in a bowl or jar, pour brine over them and stir in the capers if using. Let sit at room temperature at least 15 minutes. Reserve a few fennel fronds for garnish.
3. Prepare the poaching liquid: In a wide shallow skillet or sauté pan large enough to hold the fish in one layer, combine white wine, 1 cup water, orange juice, smashed garlic clove, and 3 tablespoons Wooster Sauce. Add a strip of orange zest for aromatics. Bring the mixture to a bare simmer over medium heat. Taste and adjust with a pinch of salt if needed. The liquid should be lightly fragrant and slightly sweet-tangy from the sauce.
4. Poach the halibut: Pat fish dry and season lightly with salt and pepper. Reduce heat to low so the poaching liquid is at a gentle simmer with small bubbles. Slide fillets into the pan in a single layer. Poach, uncovered, until the center is just opaque and flakes easily, about 6 to 8 minutes depending on thickness. Spoon a few spoonfuls of the warm poaching liquid over the fillets once or twice during cooking to keep them glossy.
5. Finish with a glaze: Remove the fillets to a plate and tent loosely with foil to rest. Increase heat briefly on the poaching liquid and whisk in 1 tablespoon Wooster Sauce and 1 teaspoon olive oil to create a slightly thicker glaze. Spoon a little glaze over each fillet.
6. Assemble plates: Spoon a generous bed of herb quinoa onto each plate. Place a poached halibut fillet on top. Arrange a small pile of pickled fennel and shallot beside the fish. Drizzle a little of the reduced poaching glaze around the plate and finish with a light drizzle of olive oil, a sprinkle of orange zest, chopped fennel fronds and microgreens or baby arugula for color.
7. Serve: Offer extra Wooster Sauce at the table for guests who want a touch more savory-sweet flavor. Serve warm.

Notes

• Substitutions: Swap halibut for cod, sea bass or firm-fleshed trout; adjust poaching time for thickness.
• Advance prep: Quinoa and pickled fennel can be made a day ahead. Rewarm quinoa gently with a splash of stock before serving.
• Flavor tip: The Wooster Sauce brings a bright umami-sweet accent to the poach. The quick-pickled fennel cuts the richness and adds a crisp counterpoint.