Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Ingredients

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:

Directions

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.