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).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Vicky Goins
[email protected]This recipe is a great way to cook halibut. The fish is cooked gently in olive oil and herbs, which infuses it with flavor. The result is a moist, flaky fish that is sure to please everyone.
mosses koojo
[email protected]I made this recipe for a dinner party and it was a huge success. The halibut was cooked to perfection and the olive oil and herbs gave it a really nice flavor. Everyone raved about it.
Maa Loo
[email protected]This was my first time cooking halibut and it turned out great! The recipe was easy to follow and the fish was cooked perfectly. I loved the flavor of the olive oil and herbs.
Janis Conrad
[email protected]I've made this recipe several times and it's always a hit. The halibut is always cooked perfectly and the olive oil and herbs add a delicious flavor. I highly recommend this recipe.
Thomas Graham
[email protected]This recipe was easy to follow and the halibut turned out great. The fish was moist and flaky, and the olive oil and herbs gave it a delicious flavor. I served it with a side of roasted vegetables and it was a hit with my family.
Md sumon Ahmed
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The halibut was cooked perfectly and the olive oil and herbs added a nice flavor. I would definitely make this again.
GAMERWOLF
[email protected]This recipe is a great way to cook halibut. The fish is cooked gently in olive oil and herbs, which infuses it with flavor. The result is a moist, flaky fish that is sure to please everyone.
gabisile portia
[email protected]I made this recipe for a dinner party and it was a huge success. The halibut was cooked to perfection and the olive oil and herbs gave it a really nice flavor. Everyone raved about it.
Adewumi Ibrahim
[email protected]This was my first time cooking halibut and it turned out great! The recipe was easy to follow and the fish was cooked perfectly. I loved the flavor of the olive oil and herbs.
Qasim Khliji
[email protected]I've made this recipe several times and it's always a hit. The halibut is always moist and flaky, and the olive oil and herbs add a delicious flavor. I highly recommend this recipe.
Mr.Stealyourgirl FRIEND
[email protected]This recipe is a keeper! The halibut was cooked to perfection and the olive oil and herbs gave it a wonderful flavor. I will definitely be making this again and again.
Chukwuemeka Nnamdi
[email protected]I followed the recipe exactly and the halibut came out perfectly cooked. The olive oil and herbs added a delicious flavor. I served it with a side of roasted vegetables and it was a hit with my family.
Midnightvoid_thefox
[email protected]This dish was easy to make and turned out great. The halibut was flaky and flavorful, and the olive oil and herbs added a nice touch. I will definitely be making this again.
dale lee lowe jr 2009
[email protected]I'm not a huge fan of fish, but this recipe changed my mind. The halibut was so moist and tender, and the olive oil and herbs gave it a really nice flavor. I'll definitely be making this again.
Rafik Sacranie
[email protected]This recipe was a delight! The halibut was cooked perfectly, and the olive oil and herbs infused it with a subtle yet flavorful taste. I served it with roasted vegetables and a side of rice, and it was a hit with my family. Will definitely be making