Ingredients Jump to Instructions ↓

  1. For the broccoli rabe pesto:

  2. 250g broccoli rabe (about 1/2; a bunch)

  3. 2 cloves garlic (about 5 g)

  4. 120g toasted walnuts

  5. 1 tbsp. honey

  6. 1 tsp. salt

  7. 1/2; tsp. freshly ground black pepper

  8. 250 ml extra-virgin olive oil

  9. 25g grated Parmesan

  10. For the Halibut:

  11. 1 litre olive oil

  12. 500 ml vegetable oil

  13. 4 (175g each) pieces halibut

  14. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Halibut poached in olive oil with broccoli rabe pesto For the pesto:

  2. 1) Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes.

  3. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.

  4. For the fish:

  5. In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 93 degrees C. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.

  6. To serve:

  7. Place about 250 ml of pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.


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