Olive Oil Poached Halibut with Fennel, Rosemary and Garlic

I think this might qualify as the most expensive meal I have ever made.  Unfortunately, it wasn't good enough to make up for the exorbitant price I paid for the meal :(  Oh well.  This was good, just not worth the amount of money I paid to make it.  I found this recipe in Michael Symon's Live To Cook cookbook, and like all his recipes, it was good, flavorful, and everyone enjoyed it.  The boys gave it an 8, and I gave it a 7.  I love halibut, but it's hard to justify the price.  It's hard for me to assign calories per serving on this, since I can never figure out how much of the poaching liquid is used, and how many calories I need to count, but this is my rough estimate--255 for 3 servings.  This may be a little low, but it won't be more than 300 per serving.

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.