Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Name: Halibut Poached in Olive Oil with Broccoli Rabe Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 227 grams broccoli rabe (about 1/2 a bunch); 2 cloves garlic; 680 grams halibut; 1 Tbsp honey; 118 milliliters extra-virgin olive oil; 946 milliliters olive oil; 59 milliliters grated Parmesan; 1 teaspoon salt; 4 servings Salt and freshly ground black pepper; 473 milliliters vegetable oil; 237 milliliters toasted walnuts

Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Halibut Poached in Olive Oil with Broccoli Rabe Pesto might be just the main course you are searching for. One serving contains 925 calories, 40g of protein, and 83g of fat. This recipe serves 4. A mixture of walnuts, broccoli rabe, parmesan, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Bring a small pot of salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the broccoli rabe and cook until tender, about 5 minutes.

Ingredients you will need

Broccoli Rabe

Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor.

Ingredients you will need

Broccoli Rabe

Shake

Water

Ice

Equipment you will use

Food Processor

Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Walnuts

Garlic

Pepper

Honey

Salt

Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.;

Ingredients you will need

Parmesan

Pesto

Equipment you will use

Bowl

In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.;

Ingredients you will need

Salt And Pepper

Cooking Oil

Olive Oil

Fish

Equipment you will use

Kitchen Thermometer

Frying Pan

Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto.

Ingredients you will need

Broccoli Rabe

Pesto

Fish

Cooking Oil

Equipment you will use

Spatula

Serve immediately.;

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 227grams

broccoli rabe (about 1/2 a bunch)2cloves

garlic 680grams

halibut 1Tbsp

honey 118milliliters

extra-virgin olive oil 946milliliters

olive oil 59milliliters

grated Parmesan 1teaspoon

salt 4servings

Salt and freshly ground black pepper 473milliliters

vegetable oil 237milliliters

toasted walnuts

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.