Skip to content
Recipes

Olive Oil Poached Halibut

Author: Chef Matt Hobbs, Norr
Serves: 4

With morels, scallions and green onion relish.

Ingredients

Green Onion Relish
1 bunch scallions, finely sliced
1 bunch cilantro, finely chopped
1 small piece ginger, peeled, finely minced
2 cloves garlic, finely minced
1 shallot, finely minced
1/2 cup Partanna Olive Oil
2-3 tablespoons rice wine vinegar
1 teaspoon red chili flake
1 teaspoon kosher salt 

Olive Oil Poached Halibut
6 cups Partanna extra virgin olive oil  or other olive oil of choice
4 (6oz pieces) Alaskan halibut, skin off
Herbs of your choice
Slices of lemon
1 half bulb shallot, split
Kosher salt 

Morels and Scallions
¼ cup avocado oil or blended oil (your ratio choice part neutral oil, part olive oil)
2 bunch scallions, bulb trimmed
1 pound morel mushrooms
1 shallot, finely minced
2 cloves garlic, finely minced
Kosher salt and freshly ground black pepper 

Garnish
Flakey Sea Salt

Quality olive oil and fish are a match made in heaven, a fact proven in this dish. Here, the gently-cooked halibut is plump, firm and infused with rich olive oil flavor. And the bright green onion relish on top is a condiment you’ll want to put on everything. 

Preparation

  1. Green Onion Relish: In a small mixing bowl combine scallions, cilantro, ginger, garlic, shallot, olive oil, rice wine vinegar, red chili flake and kosher salt. Mix well and allow to stand at room temperature.
  2. Olive Oil Poached Halibut: Fill the pot with 6 cups of olive oil and bring the oil to 135 degrees f along with the herbs and garlic.
  3. Season the halibut with kosher salt and white pepper and carefully place the fish into the oil using a pair of tongs. Allow to poach for 6-8 minutes. Note: To reuse the oil, strain through a fine sieve, cool and freeze or refrigerate for later use, up to 2 times for poaching again to prevent waste.
  4. Morels and Scallions: While the halibut is poaching in a large saute pan over medium-high heat the blended oil and add the whole trimmed scallions and cook until they begin to blacken. Add the morel and cook until tender, about 3 minutes.
  5. Add shallot, garlic and season with salt and pepper and cook for an additional 2-3 minutes.
  6. Transfer the ¼ of the morels and onions to a plate and top with a piece of the poached halibut directly from the oil. Top with a generous spoonful of the relish and season with flakey sea salt.