Slow-Roasted Halibut with Asparagus and Salsa Genovese
- 1/3 cup extra-virgin olive oil, divided
- 12 halibut fillets, about 6 ounces each, skinned
- Sea salt, preferably gray salt and freshly ground black pepper
- 10 tablespoons dry white wine
- 5 tablespoon unsalted butter
- 3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows
- Salsa Genovese:
- 1 pound green olives, pitted
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped fresh Italian flat-leaf parsley
- 1/4 cup chopped fresh basil leaves
- 2 teaspoon chopped fresh thyme leaves, optional
- 1 teaspoon grated lemon zest
- 1 tablespoon minced capers, rinsed before mincing
- 2 small clove garlic, minced
- 3/4 cup extra-virgin olive oil , plus more for storing
Preheat the oven to 300 degrees F.
Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.Salsa Genovese:
Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
Michael's Notes: Choose an olive that is not too heavily brined, such as picholines or Lucques from France.
Yield: about 2 cups
Recipe courtesy Michael Chiarello, 2007