Olive Oil Poached Halibut Recipe

Inspired by Fruition Restaurant

Time30m

Serves4

with bacon braised cream peas and swiss chard

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Kolokithi

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Ingredients

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Main Ingredients

4 pieces Halibut fillets

1 cup olive oil

4 slices Bacon

1 cup Heavy cream

1 cup Green peas (fresh or frozen)

2 cups Swiss chard

2 cloves Garlic cloves (minced)

1 tsp Celtic sea salt

to taste black pepper

1 pieces Lemon (for garnish)

Method

Cooking Instructions

Prepare the Halibut

In a medium saucepan, heat the olive oil over low heat. Season the halibut fillets with salt and black pepper. Once the oil is warm, gently add the halibut fillets and poach for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

Cook the Bacon

In a separate skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Reserve the bacon fat in the skillet.

Make the Creamed Peas

In the same skillet with the reserved bacon fat, add the minced garlic and sauté for about 1 minute until fragrant. Add the green peas and heavy cream. Cook over medium heat, stirring occasionally, until the peas are tender and the cream has thickened slightly. Crumble the bacon and stir it into the creamy peas.

Sauté the Swiss Chard

In another pan, add a little olive oil over medium heat. Add the Swiss chard and sauté for about 3-5 minutes until wilted and tender. Season with salt and black pepper to taste.

Plate the Dish

On each plate, place a portion of the sautéed Swiss chard, followed by the poached halibut. Top the fish with the creamed peas and garnish with lemon wedges.