Olive Oil Poached Halibut with Shaved Asparagus Salad
Serves: 4 | Difficulty:
Halibut means spring in Sitka, Alaska. Asparagus means spring in the Midwest. Is it coincidence they pair so well together? We think not. This recipe features halibut poached in olive oil, to ensure that the lean halibut stays moist during cooking. The acidity and earthiness of the asparagus salad punctuates the halibut meat and offers a nice textural contrast as well.
4, 6oz. halibut filets
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups olive oil
For the asparagus salad:
2 pounds large asparagus spears
1 pint cherry tomatoes
3 tablespoons freshly-squeezed lemon juice
1/4 cup olive oil1/8 tsp black pepper
1 tsp honey
1 tsp dijon mustard
Season halibut fillets on both sides with salt and pepper. Rest at room temperature for 20 minutes.
In a medium sized sauce pot, heat 3 cups of olive oil over medium heat until it registers 200°F. Adjust heat to low to maintain temperature. Gently submerge the fillets and cook over low heat until cooked through, about 6-7 minutes.
Holding the asparagus spear from the end, shave the asparagus into long, thin strips with a vegetable peeler. Place the strips in a large bowl. Slice tomatoes in half and add to the asparagus bowl. In a small jar, combine the remaining ingredients and shake to combine. Add to asparagus and toss to coat. Place halibut over salad to serve.