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Tea Poached Halibut with Pickled Apples

A fish entree served with pickled apples.

Total Time: 4 hours

Servings: 6

Ingredients

8 oz. frozen DOLE Sliced Apples partially thawed

2 lemons halved

1 thinly sliced red onion

1-¼ cups cider vinegar

⅓ cup sugar

4 dried bay leaves

½ tsp. whole black peppercorn

1 tsp. salt

8 cups water

1 cup whole-leaf jasmine tea

½ cup packed light brown sugar

8 star anise

3 cinnamon sticks

1 tbsp. grated orange peel loosely packed

6 (4 oz. each) halibut or salmon filets

Place apple slices in medium bowl; cover with lemon juice from 1/2 lemon. Add onions and set aside.
Combine vinegar, sugar, bay leaves, peppercorns, and salt in small pot over medium heat. Stir and heat until sugar has completely dissolved. Pour evenly over apples and let stand 20 minutes, turning occasionally. Cover or refrigerate at least 4 hours or until ready to use. Remove bay leaves before serving.
Combine water, tea leaves, brown sugar, anise, cinnamon, orange zest and 3 lemon halves in large sauce pot. Bring to boil; reduce heat until tea mixture remains at a temperature of 170°F. Remove lemon halves.
Add halibut to poaching liquid and allow to cook until fork tender and cooked through (165°F). Gently remove halibut and dry on paper towels. Serve fish topped with pickled apples.