Best 3 Olive Oil Poached Halibut Recipes
Olive oil poached halibut is a simple yet luxurious dish that brings out the delicate flavor of this prized fish. Whether you're a seasoned cook or just starting out, this guide will provide you with all the information you need to create a restaurant-worthy meal in your own kitchen. From selecting the freshest halibut to choosing the right ingredients and techniques, we'll walk you through the entire process, ensuring that your poached halibut turns out perfectly cooked, moist, and bursting with flavor. So gather your ingredients, preheat your oven, and let's embark on a culinary adventure as we explore the art of olive oil poached halibut.
Check out the recipes below so you can choose the best recipe for yourself!
MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL
I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.
Provided by hoosfoos
Categories Halibut
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
- Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
- Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
- Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
- COOK'S NOTE:
- To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
- Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).
HALIBUT POACHED IN OLIVE OIL
Steps:
- Heat the oven to 250 degrees F/120 degrees C.
- Lay the fish fillets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel seed, thyme sprigs, garlic and some pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with the fleur de sel. Serve with a little of the cooking oil dribbled over.
OLIVE OIL POACHED HALIBUT
Categories Fish Poach Christmas Low Carb Quick & Easy Wheat/Gluten-Free Mother's Day New Year's Eve Dinner Lemon Fall Spring Summer
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 250 with rack placed in the middle. Pat Halibut Fillets dry and season with Salt and Pepper to taste. Let the Fish sit about 10 minutes at room temperature. Arrange Lemon Slices in a single layer on the bottom of an 8 inch square glass baking dish. Place Fish Fillets over Lemon Slices. Top Fish with all of the Capers, and place remaining slices of Lemon over the Fish. Sprinkle with half of the Parsley. Next, pour all of the Olive Oil over the Fish. Cover the baking dish with a lid or wrap tightly with one layer of aluminum foil. Place in the oven and bake for an hour. Note: If you have increased the portions to serve more than two, check the fish at 1 hour but you may have to leave it in closer to 1.5 hrs. When cooked, the Fish should be an opaque white and flake easily. Top with an extra sprinkle of Salt and Pepper and keep some of the Lemon and Parsley on the Fillets when plating. Sprinkle with the remaining parsley and garnish with Parsley Sprigs. I spooned a teency bit of the cooking liquid over the fish to add extra moisture and taste, but this step is optional.
Tips:
- Choose the freshest halibut you can find. Look for fish that is firm and has a mild, sweet smell. Avoid fish that is slimy or has a strong odor.
- Use a good quality olive oil. Extra virgin olive oil is the best choice, as it has a delicate flavor that will not overpower the fish.
- Season the halibut simply. Salt, pepper, and a squeeze of lemon juice are all you need to bring out the natural flavor of the fish.
- Poach the halibut gently. The goal is to cook the fish through without overcooking it. Simmer the fish in the olive oil over low heat for about 10 minutes, or until it is just cooked through.
- Serve the halibut immediately. Halibut is best served hot, with a drizzle of olive oil and a squeeze of lemon juice.
Conclusion:
Olive oil poached halibut is a simple but elegant dish that is perfect for a special occasion. The fish is cooked gently in olive oil, which infuses it with a delicate flavor. The halibut is then served with a drizzle of olive oil and a squeeze of lemon juice. This dish is sure to impress your guests.
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