Olive Oil Poached Halibut
Recipe By Laura Frankel
- Cook & Prep: 3 h 15 m
- Serving: 6
-
No Allergens
Ingredients (11)
Main ingredients
Suggested Garnishes
Start Cooking
Prepare the Fish
-
Preheat a slow cooker to low. Place the oil, garlic, thyme, rosemary, basil, peppercorns, and halibut fillets in the slow cooker insert. Keep the fish in a single layer; do not stack the fillets or they stick together.
-
Cover and cook on low for three hours, until the fish is firm and cooked through.
-
Gently remove the fish with a slotted spatula. Strain the oil and store, covered, in the refrigerator. The oil may be used up to three times for poaching fish.
-
Garnish with chopped herbs and serve with your choice of accompaniment.
Related
CONTENT
-
The Way Fish Is Done At The Prime Grill
-
Secrets of Skinny Cooking: (Almost) No-Cal Sushi
-
Every (Dairy) Shavuos Recipe You Could Ever Need
-
The Complete Nine Days Recipe Roundup
-
Cocoa Cumin Cowboy Steak with Red Wine Pan Sauce
-
Goat Cheese Stuffed Dates
-
Gluten Free Chicken Cutlets with Honey-Mustard-Mango Dipping Sauc...
-
Lazy Man's Cholent