"What’s your go-to meal when you’re trying to eat healthy? For me, it’s olive oil poached fish, and today I’m using @seafoodfrommaine halibut to make it! #ad The result is the most buttery, melt-in-your-mouth fish you’ve ever tasted!
#eatmaineseafood #feedfeed"
Olive Oil Poached Halibut
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Prep time: 2hrs
Serves or Makes: 2 Servings
Recipe Card
ingredients
- 2 6 ounce Maine Halibut Fillets
- kosher salt
- freshly ground black pepper
- 4 cups plus 2 teaspoons (or more) extra-virgin olive oil, divided
- 1 lemon
- 2 cloves of garlic, smashed
- 2-3 sprigs fresh herbs, such as basil
- flaky sea salt, for finishing
- 1 teaspoon lemon juice
Method
Step 1
About 90 minutes before you plan to eat, remove the Maine Halibut Fillets from the refrigerator and let it come to room temperature for one hour. Season with salt and pepper.
Step 2
In a small saucepan or sauté pan, add enough olive oil to completely cover the halibut (a few inches). Don’t add the fish yet. Place oil over low heat until temperature reaches between 120 and 150℉ when tested with a thermometer.
Step 3
Cut two wedges of lemon for serving, set aside. Cut two slices of lemon and add slices, garlic, herbs, and halibut fillets to oil. It’s okay to crowd the pan as long as the fish are covered in oil. Monitor and adjust heat to keep it within 120 to 150℉.
Step 4
Poach for 20-25 minutes until fish easily flakes with a fork or until internal temperature reaches 145℉. Small white beads may form on the surface of the fish. This is normal, and can be lightly scraped off before serving, if you like.
Step 5
When the fish is almost done cooking, season the microgreens with salt and pepper. Lightly dress with 2 teaspoons olive oil and lemon juice.
Step 6
Plate halibut and sprinkle with flaky sea salt. Top each filet with microgreen salad, serve with lemon wedges. Enjoy!