📝 About This Recipe
Experience the pinnacle of seafood preparation with this luxurious, melt-in-your-mouth halibut poached gently in a bath of liquid gold. This technique, rooted in Mediterranean tradition, preserves the delicate moisture of the fish while infusing it with the subtle notes of lemon, garlic, and fresh herbs. The result is a buttery texture and a sophisticated flavor profile that elevates a simple white fish into a world-class culinary centerpiece.
🥗 Ingredients
Main Ingredients
- 4 pieces Halibut fillets (6-ounce portions, skin removed, at room temperature)
- 3-4 cups Extra virgin olive oil (enough to fully submerge the fish)
- 1 tablespoon Kosher salt (for seasoning and dry brine)
- 1/2 teaspoon White pepper (freshly ground)
Aromatics
- 4 pieces Garlic cloves (smashed and peeled)
- 1 Lemon (sliced into thin rounds)
- 4 sprigs Fresh thyme (whole)
- 1 sprig Fresh rosemary (whole)
- 2 pieces Bay leaves (dried or fresh)
- 1 teaspoon Black peppercorns (whole)
For Garnish
- 1 pinch Maldon sea salt (for finishing)
- 1 tablespoon Fresh chives (finely minced)
- 1 teaspoon Lemon zest (freshly grated)
- 1/4 cup Microgreens (optional for plating)
👨🍳 Instructions
-
1
Pat the halibut fillets completely dry with paper towels. Season all sides generously with kosher salt and white pepper. Let the fish sit at room temperature for 15-20 minutes to ensure even cooking.
-
2
In a wide, deep skillet or a heavy-bottomed Dutch oven, add the olive oil, smashed garlic cloves, lemon slices, thyme, rosemary, bay leaves, and peppercorns.
-
3
Place the pan over low heat. Use a kitchen thermometer to monitor the oil temperature; you are aiming for a steady 130°F to 135°F (54°C to 57°C).
-
4
Allow the aromatics to steep in the warming oil for about 10 minutes. The oil should never bubble or sizzle; it should remain perfectly still.
-
5
Once the oil has reached the target temperature, gently lower the halibut fillets into the oil using a slotted spatula. Ensure the fish is completely submerged.
-
6
Maintain the oil temperature between 130°F and 140°F. If the temperature rises too high, move the pan partially off the burner or turn the heat off for a minute.
-
7
Poach the halibut for 12 to 18 minutes, depending on the thickness of the fillets. The fish is done when the flesh is opaque and flakes easily with a fork, or reaches an internal temperature of 130°F.
-
8
While the fish poaches, prepare your serving plates by warming them slightly in the oven or under hot water.
-
9
Carefully lift the halibut fillets out of the oil using a wide slotted spatula, allowing any excess oil to drain off for a few seconds.
-
10
Place each fillet onto a warm plate. Immediately sprinkle with a touch of Maldon sea salt, lemon zest, and fresh chives.
-
11
Garnish with a poached lemon slice from the oil and a few microgreens for a professional finish.
💡 Chef's Tips
Use a high-quality extra virgin olive oil, as the fish will take on its flavor profile—avoid 'light' olive oils. Always use a digital thermometer; poaching is all about temperature control, and even 10 degrees too high can change the texture. Do not discard the poaching oil! Strain it and store it in the fridge to use for sautéing vegetables or making a seafood pasta later in the week. If halibut is unavailable, thick-cut cod or Chilean sea bass are excellent substitutes for this poaching method.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Vermentino to cut through the richness of the oil. Serve alongside a bright pea purée or blanched asparagus to provide a vibrant color contrast. A side of buttery fondant potatoes or crusty sourdough bread is perfect for soaking up any residual aromatic oil. Follow the meal with a light lemon sorbet to cleanse the palate after the luxurious texture of the fish.