HALIBUT POACHED IN OLIVE OIL WITH BROVVOLI RABE PESTO

HALIBUT POACHED IN OLIVE OIL WITH BROVVOLI RABE PESTO image

Yield 4

Number Of Ingredients 7

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8 ounces broccoli rabe (about ½ a bunch)
2 cloves garlic
1 cup toasted walnuts
1 tablespoon honey
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
¼ cup grated Parmesan

Steps:

Broccoli Rabe Pesto Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside. Olive Oil Poached Halibut In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes. Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.