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Showing posts from August 14, 2011

Olive Oil Poached Halibut

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Let me begin with saying I generally like seafood. Typically, we get thick fish steaks and grill them with lemon and butter. Once in a while, I beer-batter and deep fry fish. After some soul-searching, I realized that to be a better cook, I needed to hone my skills using some different cooking techniques.

Sometimes you need to be different, to eat something you wouldn't normally consider.

Poaching has been one of those cooking methods that I just don't think of using. I think my past attempts were too hot so I ended up boiling and overdoing it. I decided I needed to try it again.

The secret to poaching is patience.



I really like how this dish turned out. The halibut was a special find, freshly flown in from Mexico so it wasn't previously frozen. It was so delicate and flaky! Don't forget to balance out the flavors and contrast textures with this.

Ingredients
thin halibut fillet, about 1/2 inch thick, 1.5 lbs for 6 servings
garlic salt
black pepper
paprika
dried bas…