Kick off the first week of spring with executive chef Laura Frankel's famous poached halibut in extra virgin olive oil.
By LAURA FRANKELTulips 311(photo credit: Courtesy)
Use your best quality olive oil for this recipe. The fish will be buttery and delicious. This recipe is brightly flavored and perfect for spring time. It is also great for Passover and a modern alternative to gefilte fish.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! It is absolutely genius. The fish cooks through a gentle heat transfer and gains the delicate olive oil flavor. The fish is moist and luscious. Enjoy the fish hot, cold or at room temperature.For the fishIngredients-4 cups of best quality Extra Virgin olive oil-4 6ounce-halibut fillets-skinned and boned (if Halibut is not available, use any firm fleshed lean fish)Salt and pepperDirections1. Preheat oven to 275 F. 2. 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 PestoIngredients-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 vinegarDirections1. 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.2. 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.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.
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