Olive Oil Poached Halibut with Sundried Tomato Pesto

Olive Oil Poached Halibut with Sundried Tomato Pesto
Ingredients :
3 cloves garlic, smashed
1 small bunch fresh thyme
1 lemon, peel removed in wide strips with a veggie peeler
1 tbsp. coriander seeds
2 bay leaves
4 cups First Taste Empeltre EVOO
2 cups vegetable oil
4 (6 oz) pieces Halibut
Salt and freshly ground black pepper

Sundried Tomato Pesto:
1 cup sundried tomatoes
2 tbsp. First Taste California Garlic Olive Oil
1-2 tsp fresh oregano
5-7 leaves fresh basil
Dash salt
For the Pesto place all ingredients into a food processor and pulse until desired consistency. Add salt to taste.

In a medium heavy skillet, add the olive oil, vegetable oil, garlic, thyme, lemon peel, coriander seeds and bay leaves. Heat over medium-low heat. Using a deep-fry thermometer, heat the oil to 200° F. Reduce the heat to low to sustain the 200° F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6-7 minutes. Carefully take halibut out of poaching oil and serve with sundried tomato pesto.

Recipe compliments of Chef Tanya Schaeffer.

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