Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Total Time:
45 min
30 min
15 min

4 servings

  • Broccoli Rabe Pesto:
  • 8 ounces broccoli rabe (about 1/2 a bunch)
  • 2 cloves garlic
  • 1 cup toasted walnuts
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • Olive Oil Poached Halibut:
  • 4 cups olive oil
  • 2 cups vegetable oil
  • 4 (6-ounce) pieces halibut
  • Salt and freshly ground black pepper
  • For the Broccoli Rabe Pesto:
For the 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.

For the 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.

To Serve:

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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake

    Recipe courtesy of Tom Pizzica