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Recipe by Laura Frankel

Olive Oil Poached Halibut

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Olive Oil Poached Halibut
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

3 Hours, 15 Minutes
Diets
- Gluten Free - Pescatarian - Paleo - Low Carb - No Refined Sugar - Salt Free

Ingredients

Main ingredients

  • 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

Directions

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.

Recipe tags

basil crockpot dairy free fish fresh herbs garlic gluten free halibut healthy herbs no mayo no mayonnaise non-dairy olive oil pareve parve peppercorns Pesach Shavuos slow cooked slow cooker slow cooker main dishes thyme
Olive Oil Poached Halibut

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