Halibut poached in olive oil with cucumber and dill

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by: Cooking Bird






Halibut are typically broiled, deep-fried or lightly grilled while fresh. Halibut have been an important food source to Native Americans and Canadian First Nations for thousands of years and continue to be a key element to many coastal subsistence economies.




ingredients

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serves: 4

2 1/2 cups (600 ml) inexpensive olive oil

4 pieces (6-oz/175-g) of thick halibut fillet (skinned)

1 tablespoon extra virgin olive oil

1 large hothouse cucumber (peeled and thinly sliced)

1 tablespoon chopped dill (plus a few sprigs for garnish)

2 teaspoons white wine vinegar

Sea salt

Nutrition Facts
Halibut poached in olive oil with cucumber and dill

Servings Per Recipe: 4

Amount per Serving

Calories: 1263

  • Total Fat: 139.3 g
  •     Saturated Fat: 19.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 19.1 mg
  • Sodium: 130.3 mg
  • Total Carbs: 1.6 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 1 g
  • Protein: 5.7 g
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preparation

1.  Pour a thin layer of the olive oil into a pan just large enough to hold the pieces of halibut side by side. Season the fish on both sides with a little salt, put them in the pan, and pour the rest of the oil over them-it should just cover the fish. Very slowly heat the oil to 130-140°F (55-60°C), agitating it with a spatula now and then so that it heats evenly. lf you don't have a thermometer, you can test with your little finger: the oil should just feel unpleasantly hot.

2.  Take the pan off the heat and leave it somewhere warm on top of the stove for 15 minutes so the fish can poach gently in the oil. The temperature should remain at 130-140°F (55-60°C); if necessary, Keep taking the pan on and off a low heat to maintain this temperature.

3.  Shortly before the fish is ready, heat the extra virgin olive oil in a large frying pan. Add the cucumber slices and toss over a medium heat for 1 minute. Add the dill, vinegar, and a little salt.

4.  To serve, divide the cucumber among four serving plates. Carefully lift the fish out of the oil, letting the excess drain off, and set it on top of the cucumber. Pour the oil into a cup, leaving behind the juices from the fish, which will have settled to the bottom of the pan. Spoon these juices around the edge of each plate, sprinkle the fish with a few sea salt flakes, and garnish with a sprig of fresh dill.

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