Poached ever so slowly in olive oil, this dish yields the most succulent fish you'll ever eat.
- Cook Time
- Prep Time
- 4 servings ServingsServings
- 4 cups:olive oil
- 4 6- ounce:halibut fillets, skinned and boned
- 1 whole:head of garlic cut in half
- 6 :thyme sprigs
- 1 :rosemary sprig
- Preheat oven to 275 degrees F.
- Place the olive oil into a large ovenproof dish. Cover the fish with olive oil 3/4 of the way. Add the garlic and herbs. Cover the fish directly with a piece of parchment paper.
- Poach the fish until firm and completely translucent (about 15 minutes). Gently remove the fish and discard the garlic and herbs. Strain the oil and refrigerate covered.
The oil can be used to poach fish again and will keep for up to 2 weeks.
Contributed by:Laura Frankel
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.