Poached Halibut with Provencal Vegetables and Basil Oil

Name: Poached Halibut with Provencal Vegetables and Basil Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings basil; 4 servings black olives; 4 servings capers; 4 servings extra virgin olive oil; 4 servings fennel; 4 servings halibut; 4 servings lemon; 4 servings saffron; 4 servings sea salt; 4 servings shallot; 4 servings tomatoes; 4 servings white pepper; 4 servings zucchini

Poached Halibut with Provencal Vegetables and Basil Oil is a gluten free, dairy free, and primal main course. One serving contains 353 calories, 34g of protein, and 20g of fat. This recipe serves 4. A mixture of basil, shallot, fennel, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Bring a pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Cut the zucchini lengthwise down the 4 sides, taking off all of the green and about 1/2 inch of the white in each of the 4 pieces. Discard the white, inner section.

Ingredients you will need

Zucchini

Cut the rest into -inch dice. Blanch until crisp-tender, about 3 minutes.

Drain, plunge into ice water, and drain again. Set aside.

Ingredients you will need

Water

Take off the outer 2 layers of fennel and save the rest for another use. Trim away any thin, flexible sections near the edge of the fennel.

Ingredients you will need

Fennel

Cut the firm, thick part into -inch dice. Blanch as with the zucchini.

Ingredients you will need

Zucchini

Scrape all pulp and pith from the preserved lemon and cut the yellow rind into fine julienne. Blanch for 1 minute, refresh in ice water, drain again, and set aside. (The recipe can be made to this point up to several hours ahead.)

Ingredients you will need

Preserved Lemon

Water

Beef

Put 2 cups of nage and the mussel stock in a small saucepan and bring to a boil.

Ingredients you will need

Mussels

Stock

Equipment you will use

Sauce Pan

Add the saffron and boil for 2 to 3 minutes. Set aside.

Ingredients you will need

Saffron

Bring 3 cups of nage to a boil in a 10-inch-wide pot. Season both sides of the halibut with salt and pepper.

Ingredients you will need

Salt And Pepper

Halibut

Equipment you will use

Pot

Add the halibut to the pot and adjust the heat so the liquid just simmers. Poach until a metal skewer inserted into the center of the halibut meets only a little resistance, 5 to 6 minutes, and the skewer, when left in the fish for 5 seconds, feels barely warm when touched to your lip. The halibut will be rare (thinner steaks will be ready sooner). Take the steaks out of the liquid as soon as they are done.

Ingredients you will need

Halibut

Steak

Fish

Equipment you will use

Metal Skewers

Skewers

Pot

Meanwhile, put the zucchini, fennel, preserved lemon, tomatoes, and shallot in a medium saucepan over medium-low heat.

Ingredients you will need

Preserved Lemon

Tomato

Zucchini

Shallot

Fennel

Equipment you will use

Sauce Pan

Add the capers and the olive oil. Season with salt and pepper. Just warm the vegetables through, about 2 minutes; do not let them cook further.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Capers

To serve, cut the 4 basil leaves across into thin strips. Stir the olives into the vegetables and squeeze the lemon over them. Pull the skin off the halibut. Reheat the saffron broth, if necessary.

Ingredients you will need

Fresh Basil

Vegetable

Halibut

Saffron

Olives

Broth

Lemon

Put the halibut in the center of the plates and arrange the vegetables over and around the steaks.

Ingredients you will need

Vegetable

Halibut

Steak

Pour the saffron broth around the halibut. Scatter the basil over and around the fish and serve immediately.

Ingredients you will need

Halibut

Saffron

Basil

Broth

Fish

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Equipment

Ingredients

Servings:

4servings

basil 4servings

black olives 4servings

capers 4servings

extra virgin olive oil 4servings

white pepper 4servings

zucchini

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well 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. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.