MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL
I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.
Provided by hoosfoos
Categories Halibut
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
- Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
- Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
- Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
- COOK'S NOTE:
- To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
- Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).
HALIBUT POACHED IN OLIVE OIL
Steps:
- Heat the oven to 250 degrees F/120 degrees C.
- Lay the fish fillets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel seed, thyme sprigs, garlic and some pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with the fleur de sel. Serve with a little of the cooking oil dribbled over.
OLIVE OIL POACHED HALIBUT
Categories Fish Poach Christmas Low Carb Quick & Easy Wheat/Gluten-Free Mother's Day New Year's Eve Dinner Lemon Fall Spring Summer
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 250 with rack placed in the middle. Pat Halibut Fillets dry and season with Salt and Pepper to taste. Let the Fish sit about 10 minutes at room temperature. Arrange Lemon Slices in a single layer on the bottom of an 8 inch square glass baking dish. Place Fish Fillets over Lemon Slices. Top Fish with all of the Capers, and place remaining slices of Lemon over the Fish. Sprinkle with half of the Parsley. Next, pour all of the Olive Oil over the Fish. Cover the baking dish with a lid or wrap tightly with one layer of aluminum foil. Place in the oven and bake for an hour. Note: If you have increased the portions to serve more than two, check the fish at 1 hour but you may have to leave it in closer to 1.5 hrs. When cooked, the Fish should be an opaque white and flake easily. Top with an extra sprinkle of Salt and Pepper and keep some of the Lemon and Parsley on the Fillets when plating. Sprinkle with the remaining parsley and garnish with Parsley Sprigs. I spooned a teency bit of the cooking liquid over the fish to add extra moisture and taste, but this step is optional.
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
MARIO BATALI'S OLIVE OIL AND ORANGE CAKE
Make and share this Mario Batali's Olive Oil and Orange Cake recipe from Food.com.
Provided by MarraMamba
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and oil a 9-inch round cake pan.
- Remove zest from all oranges and juice from one. Set fruit aside for another use.
- In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes).
- Slowly add sugar while continuing to mix (about 2 more minutes).
- Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute.
- In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches.
- Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean.
- Cool to room temperature, cut into wedges and serve.
Nutrition Facts : Calories 331.1, Fat 11.8, SaturatedFat 2.1, Cholesterol 105.8, Sodium 317.1, Carbohydrate 52, Fiber 2.9, Sugar 34.4, Protein 6.1
OVEN-POACHED FISH IN OLIVE OIL
Steps:
- Preheat oven to 250°F.
- Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
- Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.
OLIVE-OIL POACHED HALIBUT NUGGETS WITH GARLIC AND MINT
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.
- Stir in garlic and 1/4 teaspoon each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).
- Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 0 grams
OVEN-POACHED HALIBUT PROVENCAL
This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!
Provided by C in PA
Categories Halibut
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place wine and fish in an oiled 13"x9" baking dish.
- Combine tomato through garlic, and spoon over fish.
- Bake 35 minutes.
- Preheat broiler.
- Combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle over fish, and broil until toasted.
- Serve.
More about "mario batalis oven poached halibut in olive oil recipes"
HALIBUT POACHED IN OLIVE OIL - JAMIE GELLER
From jamiegeller.com
BEST HALIBUT POACHED IN OLIVE OIL RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.9/5 (167)Category Dinner,Fish,French,Main,SpringServings 2Total Time 20 mins
OLIVE OIL-POACHED HALIBUT WITH SQUASH RAGU RECIPE | GOOP
From goop.com
OVEN-POACHED HALIBUT IN OLIVE OIL RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
MARIO BATALI FISH RECIPE - THE WORLD RECIPE
From theworldrecipe.com
MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL | FOOD.COM
From pinterest.com.au
BAKED HALIBUT (TENDER & FLAKY IN 20 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
BEST MARIO BATALIS OVEN POACHED HALIBUT IN OLIVE OIL RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love