Olive Oil Poached Halibut

 

• 

• Cooking and Prep: 3 h 15 m
• Serves: 6
• No Allergens

READ MORE

Ingredients (11)

Main ingredients

• 6 cups Bartenura Extra-Virgin Olive Oil

  X

  

  Bartenura Extra-Virgin Olive Oil

• 3 cloves garlic, peeled

• 6 thyme sprigs

• 1 medium rosemary sprig

• 12 large fresh basil leaves

• 6 whole black peppercorns (about 1/4 teaspoon)

• 6 (6-ounce) halibut fillets, skin removed

Suggested Garnishes

• chopped basil leaves

• chopped fresh terragon

• chopped fresh mint

• chopped citrus sections

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare the Fish

1. 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.

2. Cover and cook on low for three hours, until the fish is firm and cooked through.

3. 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.

4. Garnish with chopped herbs and serve with your choice of accompaniment.