Poached Halibut

An easy way to cook halibut to perfection every time! Poached Halibut is a halibut fillet gently simmered in flavored olive oil, until it reaches a tender and fully cooked state. It is a delicate and versatile dish that can be served as a main course alongside grilled vegetables and a complementary sauce. Additionally, it can be used as a base to create various appetizers, such as flavorful toasts or canapés.

Slip the blade of a knife against the skin of <quantity>1<unit>lb</unit></quantity> of halibut and cut through to remove it. Cut the halibut into <quantity>4</quantity> equal pieces

Mix <quantity>½<unit>cup </unit></quantity> of sugar and <quantity>½<unit>cup</unit></quantity> of kosher salt

Coat the halibut in the salt and sugar mixture. Let it sit for 15m to lightly cure

Gently rinse the halibut in cold water and pat it dry

Peel <quantity>1</quantity> lemon

Peel <quantity>4</quantity> garlic cloves

Add the garlic, the lemon, and <quantity>1<unit>bunch</unit></quantity> of thyme to <quantity>1<unit>L</unit></quantity> of extra virgin olive oil. Heat to <temperature>125<unit>°C</unit></temperature>

Submerge the halibut in the oil

Poach for 40-55m until a cake tester can pierce the halibut without resistance

Remove the halibut from the oil

Remove excess protein and oil. The poached halibut is ready

Enjoy this succulent fish!

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