White Wine Poached Alaska Fish with Lemon Butter Sauce

Poached in white wine and finished with a silky lemon herb butter sauce, this Alaska white fish dish is light, elegant, and full of delicate flavor. It’s especially delicious made with wild Alaska cod or lingcod—both firm enough to hold up beautifully to poaching. Gently cooked to preserve its tender texture, it’s a refined yet simple meal that’s perfect for any night of the week.
Photo and recipe courtesy of Alaska Seafood.

Alaska white fish fillet poached in white wine and served with lemon butter herb sauce, garnished with fresh herbs and plated with a light vegetable side.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon shallot, minced
  • 1 clove garlic, minced
  • Water, for poaching (about 1 cup)
  • 1/2 cup white wine (sauvignon blanc or chardonnay)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon white pepper
  • 4 Alaska salmon or whitefish portions (4-6 ounces each), fresh, thawed or frozen
  • ½-1 teaspoon dried Italian seasoning or herbes de Provence
  • 2 tablespoons butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Prepare the fish Rinse any ice glaze from frozen Alaska fish under cold water; set aside.
  2. Cook the aromatics Heat a very large skillet (10-12-inch, depending on size of fillets) over medium heat for 1 minute. Add the oil and swirl the pan to coat evenly. Add the shallot and garlic and sauté for 30 seconds. Remove the pan from the heat.
  3. Steam the fish Place seafood in pan, skin side down. Add water to the pan until it reaches half way up the side of the fillets. Add the wine, salt and pepper. Return the pan to medium-high heat until it begins to simmer. Cover pan tightly and reduce heat to low; liquid should simmer, not boil. Cook 4-5 minutes for frozen fish or 2 minutes for fresh/thawed fish. Turn off heat and let fish rest in liquid for 5 minutes. Remove fish to a plate/platter and keep warm.
  4. Make sauce and serve Create a quick reduction sauce with the remaining liquid by returning pan to medium-high heat. Reduce liquid by at least 50%, about 3-5 minutes. Reduce heat to low and add the butter, herbs and lemon juice. Whisk until butter melts and sauce thickens, about 1 minute. To serve, drizzle fillets with sauce.
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