"Poaching seafood in olive oil is a traditional cooking method used throughout the Mediterranean. At first, you might think the fish would turn out mushy and soaked in oil, but in fact the olive oil gently poaches the fish while keeping it moist and flavorful."
Olive Oil-Poached Halibut with Swiss Chard
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Prep time 8mins
Cook time 1hr 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 6 oz halibut filets
- 1 teaspoon each salt and black pepper
- 1/2 cup flat leaf parsley
- 2 lemons, thinly sliced
- 1/4 cup capers
- 6 cloves garlic, cut in half
- 4 cups chopped Swiss chard stems and leaves
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- sliced lemons for garnish
- falt-leaf parsley for garnish
Method
Step 1
Heat the oven to 250 and place a rack in the center. Pat the halibut fillets dry, then season with salt and pepper. Arrange half the lemon slices in the bottom of the Dutch oven. Place the halibut on top of the lemons, then season with salt and pepper. Top the halibut with some of the capers and parsley. Add the rest of the capers, parsley and the garlic around the halibut. Slowly pour the olive oil around the halibut until it's covered.
Step 2
Cover and slow-cook the halibut for an hour and 15 minutes. The halibut will be firm but not falling apart.
Step 3
Heat a skillet over medium-high heat and add the 2 tbsp. of olive oil. Add the Swiss chard stems and garlic and sauté for 2 minutes until soft. Add the Swiss chard leaves and continue to cook another 1-2 minutes until wilted. Add the apple cider vinegar and season with salt and pepper.
Step 4
Place some Swiss chard on a plate. Add a halibut fillet and then spoon some of the poaching oil on top of the halibut and around the plate. Garnish the halibut with some garlic from the poaching oil, a slice of fresh lemon and parsley.