Poached ever so slowly in olive oil, this dish yields the most succulent fish you’ll ever eat.
I remember the first time I watched a chef/friend poach fish in olive oil. It was one of those moments when the light bulb goes off! The fish cooks through with a gentle heat transfer and gains the delicate olive oil flavor. The fish is moist and really luscious! Enjoy the fish hot or cold.
Halibut Poached in Olive Oil
Servings
4 Servings
Ingredients
- 4 cups extra virgin olive oil
- 4 6-ounce halibut fillets, skinned and boned
- 1 whole head of garlic cut in half
- 6 thyme sprigs
- 1 rosemary sprig
Instructions
- Preheat oven to 275°F. Generously salt fish and leave at room temperate for 15 minutes.
- Place the olive oil into a large ovenproof dish. Submerge the fish so it is covered 3/4 of the way. Add the garlic and herbs. Cover the fish directly with a piece of parchment paper. Place in preheated oven.
- Poach the fish until firm and opaque (about 15 minutes). Gently remove the fish and discard the garlic and herbs. Strain the oil and enjoy a moist and flavorful fish.
This recipe has never been tested. It was clear from making it—I ignored all of my impulses and cooking knowledge (obviously I broke the rules little and salted the filets) to try it as-written, just to say I did. 🤣 What a mistake. Please write more clearly (suggestions: preheat the oil, or increase the cooking time). I will be avoiding recipes with zero comments/reviews on this website in the future as they’re not thoughtfully published.
Thanks for letting us know, we will look at what went wrong with this recipe.