Poached Halibut in Extra Virgin Olive Oil by Chef Laura Frankel, Executive chef of the Spertus Museum
Use your best quality olive oil for this recipe. The fish will be buttery and delicious.. The fish is moist and luscious. Enjoy the fish hot, cold or at room temperature.
4 cups of best quality Extra Virgin olive oil
4 6ounce-halibut filets-skinned and boned (if Halibut is not available, use any firm fleshed lean fish)
Salt and pepper
Preheat oven to 275.
- Place the olive oil into a large oven proof dish. Cover the fish with olive oil ¾ of the way. Place the dish in the oven and poach the fish until firm and completely translucent (about 15 minutes). Serve with Green Olive Pesto.
Green Olive Pesto
½ cup slivered almonds, toasted
1 cup green olives, pitted
3 cloves garlic
2 tablespoons orange zest
½ cup golden raisins
½ cup extra virgin olive oil
¼ chopped mint
3 tablespoons red wine vinegar
1. Place all of the ingredients for the pesto in a food processor or blender and process until thick and somewhat chunky. The pesto can be made up to 3 days ahead of serving and can be stored, covered, in the refrigerator.
Serve the fish at room temperature or hot with the pesto dolloped on top. Pass extra pesto on the side. Nice accompaniments would be roasted potatoes.