Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut
Poached Halibut

Poached Halibut

1h+

1h+

7

An easy way to cook halibut to perfection every time!

Poached Halibut is a halibut fillet gently simmered in flavored extra virgin 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.

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Ingredients

  • Halibut

    Halibut

    454g
  • Thyme

    Thyme

    1 bunch
  • Lemon

    Lemon

    1
  • Garlic

    Garlic

    4 cloves
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1l
  • White Sugar

    White Sugar

    ½ cup
  • Salt

    Salt

    ½ cup
Poached Halibut trailer thumb

Poached Halibut

Phinney's

  • Step 0

    Slip the blade of a knife against the skin of 454g of halibut and cut through to remove it. Cut the halibut into 4 equal pieces

  • Step 1

    Mix ½cup of sugar and ½cup of kosher salt

  • Step 2

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

  • Step 3

    Gently rinse the halibut in cold water and pat it dry

  • Step 4

    Peel 1 lemon

  • Step 5

    Peel 4 garlic cloves

  • Step 6

    Add the garlic, the lemon, and 1 bunch of thyme to 1L of extra virgin olive oil. Heat to 125°C

  • Step 7

    Submerge the halibut in the oil

  • Step 8

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

  • Step 9

    Remove the halibut from the oil

  • Step 10

    Remove excess protein and oil. The poached halibut is ready

  • Step 11

    Enjoy this succulent fish!

  • Halibut

    Halibut

    454g
  • Thyme

    Thyme

    1 bunch
  • Lemon

    Lemon

    1
  • Garlic

    Garlic

    4 cloves
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1l
  • White Sugar

    White Sugar

    ½ cup
  • Salt

    Salt

    ½ cup
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