Citrus Cayenne-Poached Halibut

• 2 1/4 pounds Halibut, portioned into 6 oz. filets
• 32 ounces Prometheus Springs Citrus Cayenne
• cheesecloth
• salt to taste

1. 1) Bring Prometheus Springs Citrus Cayenne to just below a simmer, about 180 degrees.
2. 2) Wrap each filet in cheesecloth and tie off.
3. This is to prevent the fish breaking during the poaching process.
4. Season the filets with salt.
5. 3) Submerge filets into liquid and cook 10 minutes per inch of thickness (height).
6. Retain liquid and remove filets onto a sheet tray.
7. Cut off or untie the cheesecloth.
8. Serve with poaching liquid.
9. *A nice accompaniment to this dish is mashed potatoes served below the filet with a garnish of fried shallots atop the filet.

filets, cayenne, cheesecloth, salt

Taken from www.foodrepublic.com/recipes/citrus-cayenne-poached-halibut-recipe/ (may not work)