Photo: Halibut Poached in Olive Oil with Broccoli Rabe Pesto Recipe
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.
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By PasadenaJacket
Pasadena, CA
on April 09, 2013
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I have to go with the negatives on this one. It was easy to make (well I grilled the halibut, because I too don't know what to do with all the leftover oil, but the pesto was kind of bland. Lemon juice was the only thing that made it pleasurable.
By krugman.beth
on March 31, 2012
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I am rating the pesto only. I roast my halibut. Right after I made the pesto I didn't really think the flavors came together. After a few hours in the refrigerator, however,wow! The recipe makes a large amount, and I've used it on several fish meals as well as a cocktail dip. I've made it twice, the second time with broccolini, and the effect was the same. The reason I used broccolini is that this vegetable is sold in half pound bunches (in my grocer, anyway , whereas, with the broccoli rabe, I had half a bunch leftover.
By tgmccollum
Atlanta, GA
on December 17, 2011
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This was much easier than I thought it would be and tasted GREAT!! I will make it again. Our store didn't have broccoli rabe so we used regular broccoli and it worked great. I don't think the pesto needs a kick I think it was awesome just like it was. My husband was using raw brocolli to get more of the pesto off his plate. Thanks Giada!! I can't wait to try another recipe.
Read all 16 reviews