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This approach works with Salmon, Halibut, Sablefish, or any sturdy fish. The key is low heat and slow cooking, so that the fillet turns out moist, with a near-flaky texture.
Our fine, full-flavored organic extra virgin Spanish Picual olive oil is the perfect choice, as it will lend aromatic, apple-like flavor notes to the proceedings. (If you prefer, use chicken broth instead of olive oil.)
Serve this recipe with a horseradish sauce to drizzle over the fish and potatoes.
Olive Oil Poached Salmon, Halibut, or Sablefish with Chunky Mashed Potatoes
Prep time 15 minutes
3 sprigs thyme
1 clove garlic, halved
1 teaspoon sea salt
Organic black pepper
4 large red potatoes, peeled, cut in chunks
2 tablespoons butter
1/2 cup milk
Prepared horseradish sauce
Chopped thyme or other herbs, such as tarragon, cilantro or mint
- Place fish in a Dutch oven in a single layer; pour oil (or chicken broth) over fish just to cover. Add thyme and garlic. Gently poach fish over medium heat until just cooked through, about 7‒10 minutes.
- Remove fish to a platter using a slotted spatula. Season with 1/2 teaspoon of the salt and pepper to taste; keep warm.
- Meanwhile, heat medium saucepan of salted water to a boil over high heat. Add potatoes; cook until tender, 15 minutes. Drain; mash coarsely. Mash in butter until melted. Stir in milk until almost smooth. Season with remaining 1/2 teaspoon of the salt and pepper to taste.
- Divide potatoes among 4 plates. Top with fish. Drizzle horseradish sauce over fish. Garnish with parsley or other herbs.