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Saturday, May 15, 2010

Olive Oil Poached Halibut with Asparagus

This morning I had the pleasure of presenting this very easy method of preparing halibut on CBC Weekend morning with Kerän Sanders.

There is no fussing about. Halibut is in season now and available at Gimli Fish on Dufferin or Pembina Hwy. Asparagus and fiddleheads are in season now as well. Photo coming later today.

*How do I know when my fish is done cooking? When the fish looks gelatinous or opaque, it is still uncooked. When it is solid white it is cooked. Do not overcook.

Olive Oil poached Halibut with Grilled Asparagus or Fiddleheads

2 skinned filets of halibut (1/4 pound/125 g each)
1 1/2 cups olive oil
Zest of one orange (try grapefruit or lemon as well)
1/2 teaspoon fennel seed
2 sprigs thyme
1 clove garlic, cut in half
Freshly ground black pepper
Fleur de sel, for garnish

Heat the oven to 250°F/120°C. Lay the fish filets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel, thyme, garlic, and pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with fleur de sel. Serve with Grilled Asparagus or Fiddleheads and a little of the cooking oil drizzled over.

To grill Asparagus, trim ends and drizzle with olive oil. Place over a hot grill and turn a minute or so on each side. Remove from heat and zest orange or lemon on top, freshly ground pepper and a pinch of fleur de sel.



Elatia Harris said...

I've always wondered how to grill asparagus -- one really needn't peel the stems? Fabulous. This is a lovely recipe. When I am doing fiddleheads as themselves, without a more assertive element in the dish, I usually grate a tiny amount of nutmeg onto them. I would love to read more about cooking edible ferns on this blog -- makes me feel like Elvira Madigan to eat them raw. Thanks!

Karen Food said...

Thanks. You needn't peel the asparagus at all but I find them sweeter when you do. Fiddleheads with nutmeg. What could be nicer? The Canadian Health Agency recommends parboiling the fiddleheads as some that are late or not handled properly might have some bacteria.