Mario Batalis Oven Poached Halibut In Olive Oil Recipes

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HALIBUT POACHED IN OLIVE OIL



Halibut Poached in Olive Oil image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

2 skinned fillets of halibut (1/4 pound/125 g each)
About 1 1/2 cups/375 ml olive oil
Zest of 1 orange
1/2 teaspoon fennel seed
2 fresh thyme sprigs
1 clove garlic
Freshly ground black pepper
Fleur de sel, for garnish

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.

MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL



Mario Batali's Oven-Poached Halibut in Olive Oil image

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

2 1/2 lbs halibut fillets (each 1 inch thick)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup capers, rinsed (preferably packed in salt)
1 1/2 large lemons, thinly sliced
3 tablespoons loosely packed fresh flat leaf parsley
2 cups extra virgin olive oil
1 tablespoon loosely packed fresh flat leaf parsley

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).

MARIO BATALI'S OLIVE OIL AND ORANGE CAKE



Mario Batali's Olive Oil and Orange Cake image

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

6 medium oranges
1/3 cup extra virgin olive oil
4 eggs
1/2 teaspoon salt
1 cup sugar
1 1/4 cups flour (high gluten preferred, such as bread flour)
1 tablespoon baking powder

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

OLIVE-OIL POACHED HALIBUT NUGGETS WITH GARLIC AND MINT



Olive-Oil Poached Halibut Nuggets With Garlic and Mint image

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 pound halibut fillet, cut into 1 1/4-inch cubes
1/4 teaspoon fine sea salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
4 tablespoons extra virgin olive oil
1 small rosemary sprig
1/2 teaspoon dried mint
2 garlic cloves, minced
Fresh lemon juice, to taste (optional)
Chopped fresh mint, for garnish

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

PERFECT 1-2 TABLESPOONS OLIVE OIL PAN FRIED FISH



Perfect 1-2 Tablespoons Olive Oil Pan Fried Fish image

Worried about deep frying foods? I am. Especially as I've gotten older, I try to look for ways to cut oil especially bad oil in my foods. This recipe makes wonderfully crisp fried fish with minimal oil; for example, 1 Tablespoon olive oil for 2 pieces (4-oz each) fish in less than 6 minutes. Works great for most white fish fish such as halibut, flounder, red snapper, rockfish, mahi mahi, orange roughy, cod, ling cod, and even salmon. It is best with a fish thickness no more than 1 inch.

Provided by Rinshinomori

Categories     High Protein

Time 6m

Yield 2 serving(s)

Number Of Ingredients 9

1/3 cup panko breadcrumbs
1 tablespoon cornstarch
1 tablespoon parmesan cheese
1 egg
2 (5 ounce) fish such as halibut
1 -2 tablespoon olive oil
Old Bay Seasoning
salt
pepper

Steps:

  • Combine panko, cornstarch, and Parmesan in a shallow dish.
  • Place egg in another shallow dish and beat 10 times with a fork.
  • Season fish fillets with seasoning of your choice such as Old Bay, Greek, Blackening, etc, salt, and pepper.
  • Dip fish fillets in egg, letting excess drip back into the dish.
  • Dredge fillets in Panko mixture, making sure to coat all sides. Do this no more than 1 hour before cooking.
  • Heat 1 or 2 Tablespoons oil in a nonstick skillet over medium heat; add fish fillets.
  • Saute until golden brown, about 3 minutes per side.
  • Remove from pan and serve with sauce of your choice, such as tartar sauce, piccata sauce, etc.

Nutrition Facts : Calories 321.6, Fat 12.7, SaturatedFat 2.8, Cholesterol 164.7, Sodium 302.3, Carbohydrate 16.9, Fiber 0.8, Sugar 1.2, Protein 32.8

OIL-POACHED HALIBUT WITH FENNEL, TOMATOES, AND MASHED POTATOES



Oil-Poached Halibut With Fennel, Tomatoes, and Mashed Potatoes image

Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables are served over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 9

1 1/4 pounds skin-on halibut fillet, cut into 4 pieces (5 ounces each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for poaching
2 pounds russet potatoes (3 medium), peeled and cut into 1-inch pieces
1 head fennel, bulb cored and cut into 1/2-inch-thick wedges, fronds reserved for serving
1 1/2 cups cherry tomatoes (8 ounces)
1 cup pitted mixed olives
4 small rosemary sprigs
3/4 cup whole milk, warmed

Steps:

  • Generously season fish with salt. Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skin-sides down. Add just enough oil to fully submerge fish (about1 cup); attach a deep-fry thermometer to pan. Heat over medium until oil reaches 150 degrees. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness. Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely.cover with foil to keep warm.
  • While the fish is cooking; in a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer potatoes until tender and easily pierced with the tip of a knife., 10-12 minutes. Drain; press potatoes through a ricer back into pot (or, for a chunkier potatoes, use a potato masher). Cover to keep warm.
  • Add fennel wedges, tomatoes, olives, and rosemary to pan, adding more oil to fully submerge ifnecessary. Increase heat to medium-high and cook until oil temperature reaches 210 degrees. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon,reserving oil for potatoes.
  • Add milk and 1/4 cup reserved oil to potatoes, stirring until smooth. Season to taste with salt, pepper, and more oil. Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil.

OVEN-POACHED FISH IN OLIVE OIL



Oven-Poached Fish in Olive Oil image

Categories     Fish     Poach     Lemon     Halibut     Spring     Healthy     Parsley     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

1/4 cup capers (preferably in salt), rinsed
2 1/2 lb (1-inch-thick) scrod or halibut fillets
1 1/2 large lemons, thinly sliced crosswise
1/4 cup fresh flat-leaf parsley
2 cups extra-virgin 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.

OVEN-POACHED HALIBUT PROVENCAL



Oven-poached Halibut Provencal image

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

1 cup white wine
6 (6 ounce) halibut steaks (or other white fish)
6 cups tomatoes, diced
2 cups onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/8 teaspoon black pepper
2 garlic cloves, minced
1/4 cup breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon olive oil

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.

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