Using Extra Virgin Olive Oil to slowly poach delicate white fish, this recipe is both delicious and heart-healthy. Fork tender with just the right notes of vegetal, peppery Extra Virgin Olive Oil to tickle your senses, fresh Halibut slowly cooks to deliver the most succulent rendition of the delicate white fish you’ll ever experience. Serve with a fresh green salad dressed with a Black Olive Tapenade dressing, boiled new potatoes, and Tomato Confit for the ultimate expression of fresh Mediterranean cooking.
OLIVE OIL POACHED HALIBUT
▢ 4 6 oz Halibut filets, skinned
▢ 4 cups Extra Virgin Olive Oil, or enough to just cover the fish
▢ 1 clove garlic, shaved
▢ 2 slices fresh Lemon
▢ 1 tbsp Erbe di Sicilia
▢ Freshly ground black pepper and salt
▢ Sea Salt with Organic Lemon to serve
- Preheat your oven to 250°F.
- Season the Halibut with Erbe di Sicilia, salt, and freshly ground black pepper. Place in the baking dish and pour in enough Extra Virgin Olive Oil to just cover the fish.
- Add the lemon slices and shaved garlic, and place the dish in the oven. Cook until the fish turns opaque, and is just cooked through, roughly 10 minutes. Remove from the oven, and gently remove the fish from the oil using a slotted spoon. Serve immediately with your desired side.
- You can reserve the used oil to poach fish again for up to two weeks. Once you’ve tasted this, you’ll want to do it again and again!
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