Olive-Oil-Poached Halibut

Poaching the halibut in olive oil really seals in the juices, resulting in the most tender, moist and luxurious texture.


Olive-Oil-Poached Halibut
4 cups virgin olive oil
8 small shallots
Peel of 1 lemon (peeled with a vegetable peeler)
1 tbsp. four peppercorn mix
2 thyme sprigs
16 to 20 grape tomatoes
4 halibut fillets (each about 5 to 6-ounces)
Salt and freshly ground pepper, to taste

1/4 cup sherry vinegar
1 tsp. Dijon mustard
Salt and freshly ground pepper, to taste
1 bunch radishes, cut in half or quarters, blanched until tender crisp
4 large handfuls sugar snap peas, trimmed, blanched until tender crisp
Chervil sprigs or micro greens, for garnishing


Olive-Oil-Poached Halibut
Add olive oil to medium saucepan. Heat oil over medium heat. Add shallots, lemon peel, peppercorns, thyme sprigs and grape tomatoes. Warm oil to 115 degrees F. to 130 degrees F. (It should be hot to the touch but not burning.) Let flavours infuse into oil, about 15 minutes.

Season both sides of the fish with salt and pepper and place in the poaching oil. The oil should cover the fish. Poach until fish is just cooked through, about 10 to 15 minutes. Carefully remove fish, grape tomatoes and shallots. Set aside and reserve poaching liquid.

To make the dressing: combine sherry vinegar and 1/2 cup warm olive oil, Dijon, salt and pepper. Whisk to combine. Toss a little of the dressing with the blanched radishes and snow peas.

Plate each piece of fish with some grape tomatoes, shallots, radishes and snow peas. Finish plate with a drizzle more of the dressing and garnish with sprigs of chervil or micro greens.

Yield: 4 servings.