Friday, March 22, 2013
Olive Oil Poached Halibut with Fennel, Rosemary and Garlic
1 quart extra-virgin olive oil
2 garlic cloves, peeled
1 fennel bulb, quartered
3 sprigs fresh rosemary
1 shallot, quartered
2 T kosher salt
1 T crushed red pepper flakes
4 (I used 3) 3-oz skinless halibut fillets
Combine the olive oil, garlic, fennel, rosemary, shallot, salt, and red pepper flakes in a 2 quart pan and bring the oil to a temperature of 140. Pull the pan mostly off the heat, maintain that temperature for about 20 minutes. You want to infuse the oil with the aromatics and red pepper flakes without really cooking them by letting the oil get too hot.
Submerge the halibut in the oil and poach until the fish reaches an internal temperature of 110, 15-20 minutes. Remove the fillets to paper towels before serving.