Poaching fish in olive oil is a revelation. This technique is used mostly in the Mediterranean, the olive oil producing region of the world. The olive oil keeps the fish moist and imparts a wonderful fruity flavor. Be sure to poach the fish on low heat because you want to cook the fish slowly rather than fry it. Serve this with a light green salad and you'll have a refreshing lunch or dinner in no time.
Ingredients:
4 skin halibut or salmon fillets - (6 oz ea)
1 ½ teaspoons salt
½ teaspoon freshly-ground black pepper
¼ cup capers (preferably in salt) rinsed
1 ½ lrg lemons thinly slicedcrosswise
¼cup fresh flat-leaf parsley leaves
2 cups extra-virgin olive oil
For full recipe, click below
Oven-Poached Fish In Olive Oil
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Comments
May 25, 2011
I love doing this with Tuna, but it's important to do at a low temperature, e.g. 120 and not overcook.