Restaurants›BOTANIST›Poached Halibut Recipe

Poached Halibut Recipe

Inspired by BOTANIST
Time30m
Serves4

marcona almonds, olives, fermented chili, confit tomatoes

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Poaching Liquid

In a large saucepan, combine enough water to cover the halibut fillets. Add salt, black pepper, and a splash of olive oil. Bring to a gentle simmer over medium heat.

2

Poach the Halibut

Carefully add the halibut fillets to the simmering water. Poach for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fillets and set aside.

3

Prepare the Topping

In a skillet, heat the remaining olive oil over medium heat. Add the chopped Marcona almonds and cook until lightly golden. Stir in the black olives, fermented chili paste, and confit tomatoes. Cook for an additional 2-3 minutes, mixing well.

4

Serve

Place the poached halibut on a serving plate and generously spoon the almond-olive mixture over the top. Garnish with fresh parsley before serving.