Halibut Confit
A creamy, soft, tender fish in an elegant and tasty sauce.
The beauty of this dish is that the halibut is not dry and overcooked. This preparation is very forgiving. The fish comes out with a creamy tender texture that is delicious with the acidity of the tomato. This makes 4 servings.
Ingredients
1/4 cup olive oil
1/2 cup thinly sliced spring onions (white bulbs and green tops) or scallions
2 garlic cloves, minced
2 pounds ripe, fresh tomatoes, peeled, seeded, and chopped (3 cups) In a pinch, you could use canned whole tomatoes
2 teaspoons coarse sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons red wine vinegar
1/4 cup sliced fresh basil leaves
4 cups olive oil
4 (6-ounce) skinless halibut fillets
salt and pepper
fresh basil leaves for garnish
Instructions
Heat 1/4 cup olive oil over medium heat in a 3-quart non-reactive saucepan. Add the spring onions and cook, stirring occasionally, until softened, but not browned, about 2 minutes. Add the garlic and continue cooking for an additional 2 minutes. Add the tomatoes and cook, stirring occasionally, 2 to 3 minutes. Stir in the salt, pepper, vinegar, and basil. Simmer for 30 seconds, remove from the heat and set aside.
Pour 4 cups of olive oil into a pot large enough to hold the halibut fillets in one layer and deep enough so the oil comes at least ⅓ the way up its sides.
Set the pot on the heat, turned to its very lowest setting, and heat the oil to 180-190’F on a deep-fat thermometer. Season the halibut with salt and pepper on both sides. Using a spatula, carefully slide the fish into the oil and poach until the halibut is just cooked through, 8 to 9 minutes. Remove from the oil with the spatula, and drain on paper towels.
Return the tomato sauce to a simmer. Divide the sauce among 4 deep plates or large flat bowls. Set the halibut fillets on top of the sauce and serve hot. Garnish with fresh basil.