POACHED HALIBUT IN TOMATO PEPPER SAUCE

Poached Halibut in Tomato Pepper Sauce image

Provided by Lucy Selvaggio-Diaz

Time 12h30m

Number Of Ingredients 23

PAPRIKA INFUSED OIL:
3/4 c olive oil
1 Tbsp sweet paprika
1/2 Tbsp hot paprika
1/2 Tbsp smoked paprika
FOR THE BRINE:
1 c fresh lemon juice
1/2 c salt
FISH AND SAUCE:
8 halibut steaks (6 ounces each)
1 bunch cilantro, chopped (including the stems)
3 red bell peppers, finely chopped
2 onions, sliced thin
3 large tomatoes, sliced thin
5 clove garlic, sliced thin
2 Tbsp turmeric
1 tsp white pepper
1 Tbsp salt
1 Tbsp sugar
cold water to cover
FOR GARNISH
1 lime, cut into wedges
1/2 c cilantro leaf, for garnish

Steps:

1. Prepare the paprika infused oil a day in advance. You can stir it up while it is infusing, but let the actual paprika settle to the bottom before using as you will only be spooning the oil onto the dish.
2. Prepare a brine with the lemon juice and salt. Brine the steaks for 20 minutes, then rinse with cold water and set aside.
3. In a large skillet, spread the cilantro, bell peppers, and onions. Arrange the tomatoes over all and scatter the garlic. Place the fish on top of the tomatoes. Season the fish with turmeric, salt, pepper, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Once it boils, reduce the heat and simmer until the fish is just done and is opaque, 20 to 30 minutes.
4. Uncover the pan and spoon the paprika infused oil, without disturbing the paprika settled on the bottom, into the skillet. Replace the cover and simmer 5 minutes. Taste and adjust for salt.
5. To serve: Plate fish, with sauce and vegetables, on individual plates, garnished with fresh cilantro and the lime wedges.