• Slow Oil-Poached Halibut over Broccolini


    Canola Oil-poached halibut

    Yield: 6 portions, portion size: 1 fish fillet

    • Ingredients
    • Fresh halibut, 6 oz. portions
      6 ea. (170 g ea.)
    • Thyme sprigs
      6 ea.
    • Rosemary sprigs
      2 ea.
    • Shallots, sliced
      2 ea.
    • Garlic cloves, sliced
      3 ea.
    • Bay leaf
      1 ea.
    • Lemon, sliced
      ½ ea.
    • Canola oil
      3-3 1/2 cups (750 mL-875mL)

    Shallot Confit- Roasted Tomato Sauce

    • Ingredients
    • Shallots, whole, peeled
      3 ea.
    • Canola oil
      1½ cups (375 mL)
    • Roma tomatoes
      3 ea.
    • Sherry wine vinegar
      1 Tbsp. (15 mL)
    • Spanish paprika, pimentón dulce
      1 tsp. (5 mL)
    • Cumin, ground
      ½ tsp. (2 mL)
    • Fresh lemon juice
      1 tsp. (5 mL)
    • Sea salt
      ½ tsp. (2 mL)
    • Black pepper, freshly ground
      ¼ tsp. (1 mL)
    • Broccoli Rabe with Almonds, Shaved Garlic, and Crispy Shallots


    1. For halibut: In saucepan, add canola oil, herbs, lemon, garlic and shallots; bring to 180 °F (90 °C). Do not boil. When canola oil reaches good poaching temperature, place each portion of fish in oil and poach about 10-12 minutes. When done, place fish over paper towels, season with salt and pepper and allow excess oil to drain about 2 minutes.
    2. For Shallot Confit-Roasted Tomato Sauce: In small sauté pan, add canola oil and shallots. Cover with aluminum foil and roast in 350 °F (180 °C) oven about 12 minutes. Remove from oven and take shallots out of oil; set aside.
    3. Season tomatoes with salt and pepper; roast in same oven until tomatoes are golden brown and skins are blistered, about 12-15 minutes.
    4. In blender, add hot shallot canola oil, cooked shallots, roasted tomatoes (with juices), vinegar, paprika, cumin and lemon juice; blend until smooth. Season with salt and pepper and serve with Slow Oil-Poached Halibut and Broccoli Rabe with Almonds, Shaved Garlic and Crispy Shallots.

    For the Broccoli Rabe

    1. Broccoli Rabe with Almonds, Shaved Garlic, and Crispy Shallots (recipe here)