Halibut Poached in Olive Oil with Broccoli Rabe Pesto (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
8 ounces broccoli rabe (about 1/2 a bunch) |
2 cloves garlic |
1 cup toasted walnuts |
1 tablespoon honey |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup extra-virgin olive oil |
1/4 cup grated parmesan |
4 cups olive oil |
2 cups vegetable oil |
4 (6-ounce) pieces halibut |
salt and freshly ground black pepper |
Directions:
1. For the Broccoli Rabe Pesto:
2. Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.
3. For the Halibut:
4. In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree 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 to 7 minutes.
5. To Serve:
6. Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.
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