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Molly makes this point: “…be sure to use an olive oil that, as Rossetto Kasper says, you would want to eat from a spoon. From there, it's hard to go wrong.”
Or, you could use macadamia nut oil, which goes very well with whtie fish, if you prefer a milder flavor.
And as she notes, “If you halve this recipe, do not halve the amount of poaching liquid and aromatics. Halve only the amount of fish.”
And we'll note that, like other green herbs (e.g., cilantro, rosemary, oregano, thyme), parsley sits near the top of the antioxidant-content scale, with much more per ounce than most any fruit or vegetable provides.
Poached Alaskan Halibut with Sweet Garlic, Parsley, and Lemon
4 cloves garlic, peeled and crushed
8 branches Italian parsley
1 teaspoon sea salt
2 (6 oz each) Alaskan halibut fillets
Extra Italian parsley branches, for garnish
2‒4 juicy lemon wedges, for garnish
Organic ground pepper
- Place the garlic, Italian parsley, and salt in a 12 inch skillet or sauté pan. Add water to a depth of about 2 inches. Bring to a simmer, cover, and let cook for 5 minutes. It should smell very fragrant.
- Meanwhile, measure the thickness of the fish fillets. They will cook for 8‒10 minutes per inch of thickness.
- When the poaching liquid is ready, slip the fillets gently into the pan. Cook for 8‒10 minutes per inch, adjusting the heat so that the liquid just trembles: it should only bubble a little, and very gently. To test the fish for doneness, make a small slit with a paring knife in the thickest part of the fillet: all but the very center of each piece should be opaque.
- When each fillet is ready, use a slotted spatula to transfer it to a serving plate. Garnish the plates with sprigs of Italian parsley and lemon wedges. Serve immediately, allowing each eater to season their fish at the table with olive oil, salt, pepper, and freshly squeezed lemon.