Olive Oil Poached Halibut
Olive Oil Poached Halibut
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| Yield |
| 1serving |
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Olive Oil Poached Halibut
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Ingredients
- 16- ounce filet salmon filetskin removed
- a/n fine salt
- a/n lemon
Yield:
Instructions
- Lay the fillet in q small sauté pan or sauce pot and cover with enough olive oil to completely submerge the filets.
- Over medium heat, bring the oil to 145˚ to 155˚F.
- Poach the filets until heated through, 10 to 15 minutes. Be careful not to allow the oil to get hotter than 155˚F.
- Remove the filet with a slotted spatula and place on a paper towel-lined plate.
- Season with salt, pepper, and lemon and serve. Optionally, serve with Hollandaise sauce.
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