Halibut Poached In Olive Oil With Cucumber And Dill

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   1. Pour a thin layer of olive oil into a pan just large enough to hold the halibut side by side. Sprinkle salt on both sides of the fish, and pour enough olive oil over them to just cover the fish. Very slowly heat the oil to 130-140 F (the oil should feel just unpleasantly hot to touch)occasionally agitating with a spatula so that it heats evenly.

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   2. Take pan off heat, leave on stove for 15 mins. so fish can poach. Temp should maintain.

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   3. Just before fish is ready, heat e.v.o.o. in large frying pan. Add cucumber slices and toss for 1 min. Add dill, vinegar, & a little salt.

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   4. To serve, carefully lift fish out of oil to drain excess and set on top of cucumber slices. Sprinkle fish with a little sea salt and dill garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.