Poached Halibut with Baby Potato Salad Recipe

Name: Poached Halibut with Baby Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Halibut; 4 cups extra virgin olive oil; 1 bunch thyme; 1 tablespoon coriander seeds; salt; pepper; 1/2 ounce caviar; 2 pounds baby rainbow potatoes; 1 bay leaf; 1 tablespoon black peppercorns; 5 sprigs fresh thyme; 5 cloves garlic; 1 yellow onion, diced and sauteed; 1 bunch scallions, sliced thin; 3 calabrese peppers, seeds removed and sliced thin; 1 cup mayonnaise; 1 tablespoon red wine vinegar

Servings: persons

3 pounds Halibut
4 cups extra virgin olive oil
1 bunch thyme
1 tablespoon coriander seeds
salt
pepper
1/2 ounce caviar
2 pounds baby rainbow potatoes
1 bay leaf
1 tablespoon black peppercorns
5 sprigs fresh thyme
5 cloves garlic
1 yellow onion, diced and sauteed
1 bunch scallions, sliced thin
3 calabrese peppers, seeds removed and sliced thin
1 cup mayonnaise
1 tablespoon red wine vinegar

1
Portion the fish into 6 ounce pieces and season with salt and pepper.
2
In a large pot, add your oil, coriander seeds and thyme.
3
Warm up to 190 degrees and slowly put in your fish fillets.
4
Make sure the fish is submerged in oil and if it's not, add a little more to cover.
5
Cook until you see the fish turning white and feels firm to the touch, approximately 10-12 minutes.
6
Remove with a spatula onto a plate until ready to serve.
7
Rinse the potatoes and place them in a large pot with the bay leaf, peppercorns, thyme, garlic, and enough cold water to cover by 2 inches.
8
Season well with salt and bring to a boil for 2 minutes, until just knife-tender.
9
Remove from the heat and allow the potatoes cool in the liquid.
10
Drain the potatoes and cut in half.
11
Cool potatoes completely and mix with mayo, sauteed onions, calabrese peppers, scallions, and red wine vinegar.
12
Season to taste with salt and pepper.
13
Finish by plating a fillet on top of a serving of potato salad and spooning a little of the caviar on top of the fish.

2776

kcal

Calories

286

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds Halibut, 4 cups extra virgin olive oil, 1 bunch thyme, 1 tablespoon coriander seeds, and more.

Yes, Poached Halibut with Baby Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Halibut with Baby Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions