Best Poached Halibut In Warm Herb Vinaigrette Recipes

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OIL-POACHED HALIBUT WITH FENNEL, TOMATOES, AND MASHED POTATOES



Oil-Poached Halibut With Fennel, Tomatoes, and Mashed Potatoes image

Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables are served over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 9

1 1/4 pounds skin-on halibut fillet, cut into 4 pieces (5 ounces each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for poaching
2 pounds russet potatoes (3 medium), peeled and cut into 1-inch pieces
1 head fennel, bulb cored and cut into 1/2-inch-thick wedges, fronds reserved for serving
1 1/2 cups cherry tomatoes (8 ounces)
1 cup pitted mixed olives
4 small rosemary sprigs
3/4 cup whole milk, warmed

Steps:

  • Generously season fish with salt. Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skin-sides down. Add just enough oil to fully submerge fish (about1 cup); attach a deep-fry thermometer to pan. Heat over medium until oil reaches 150 degrees. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness. Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely.cover with foil to keep warm.
  • While the fish is cooking; in a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer potatoes until tender and easily pierced with the tip of a knife., 10-12 minutes. Drain; press potatoes through a ricer back into pot (or, for a chunkier potatoes, use a potato masher). Cover to keep warm.
  • Add fennel wedges, tomatoes, olives, and rosemary to pan, adding more oil to fully submerge ifnecessary. Increase heat to medium-high and cook until oil temperature reaches 210 degrees. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon,reserving oil for potatoes.
  • Add milk and 1/4 cup reserved oil to potatoes, stirring until smooth. Season to taste with salt, pepper, and more oil. Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil.

OVEN-POACHED HALIBUT PROVENCAL



Oven-poached Halibut Provencal image

This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!

Provided by C in PA

Categories     Halibut

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup white wine
6 (6 ounce) halibut steaks (or other white fish)
6 cups tomatoes, diced
2 cups onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/8 teaspoon black pepper
2 garlic cloves, minced
1/4 cup breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Place wine and fish in an oiled 13"x9" baking dish.
  • Combine tomato through garlic, and spoon over fish.
  • Bake 35 minutes.
  • Preheat broiler.
  • Combine breadcrumbs, parmesan cheese, and olive oil.
  • Sprinkle over fish, and broil until toasted.
  • Serve.

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