Friday, May 22, 2015: Olive Oil Poached Halibut with Tomato Couscous by Chef Rick Boyer

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Olive Oil Poached Halibut

Yield: 4 ea

Ingredients:

4 ea Halibut (skin off, 6 oz)

8 cups Olive Oil

1 ea Shallot (sm, peeled, cut into 4)

2 ea Garlic cloves (peeled and smashed)

1 sprig Rosemary

1 sprig Oregano

1 sprig Thyme

½ ea Lemon (sliced)

tt Salt

Method of preparation:

1. Place Olive oil, shallot, garlic, rosemary, oregano, thyme, and lemon in a pot with a large surface area or a large sauté pan with tall sides.

2. Heat oil up to 160 °F.

3. Place un-seasoned halibut into the oil carefully so oil doesn't splash out.

4. The cold halibut will drop the temperature of the oil to around 140 °F.

5. Keep the pan on the stove and adjust the heat to keep the oil at 140 °F.

6. Allow the fish to cook for approximately 10 minutes or until internal temperature is 128 °F. The flesh should look white and start to separate. Halibut can be cooked from 104 °F-140 °F, depending on preferred doneness.

7. Remove from oil and place onto a clean paper towel to drain. Season both sides with salt. Do not salt the fish before adding it to the oil. The salt will break down the oil and it will not stick to the fish.

8. Oil can be strained and reserved for future use. Once the fish has been in the oil it must be refrigerated until next use.

Tomato Cous Cous

Yield: 2 cup

Ingredients:

½ cup Moroccan Cous Cous

½ cup Tomato Juice

¼ cup Water

1 t Salt

1 t Sugar

1 t Chopped Capers

1 t Sundried Tomatoes

Method of preparation:

1. Bring tomato juice, water, salt, sugar, capers, and tomatoes to a boil on high heat. DO NOT REDUCE.

2. Remove from heat.

3. Pour in cous cous stir and quickly cover with aluminum foil.

4. Let set for 5 minutes.

5. Uncover and use a fork to fluff.

6. Check seasoning.

Olive and Orange Vinaigrette

Yield: 1 cup

Ingredients:

½ cup Olives (pitted, course chopped)

½ t Shallot (minced)

¼ t Garlic (minced)

1 T Sun Dried Tomatoes (minced)

¼ cup Olive Oil

½ ea Orange zest

½ ea Orange supremes( cut into 1/3)

½ t Chive (rounds)

½ t Parsley (minced)

tt salt

Method of preparation:

1. Mix all the ingredients in a bowl, season with salt to taste. Mot much is needed due to the salt content of the olives.

Orange Marmalade

Yield: 1 cup

Ingredients:

1 ea Orange

¼ ea Lemon

¼ ea Lime

¾ cup Sugar

tt Salt

½ ea Lime Juice

Method of preparation:

1. Slice citrus very thinly in cross sections with the peel still attached.

2. Add water to cover.

3. Bring to a boil in a small to medium sized sauce pot.

4. Discard boiling water reserving all citrus.

5. Replace with cold water and bring to a boil again.

6. Repeat steps 2-4 4 more times.

7. On the 5th time add ¾ cup of sugar and 1. 5 cups of water.

8. Cook down until bubbly and thick. The sugars should start to caramelize.

9. Allow to cool down to room temperature.

10. Puree in a vita prep.

11. Add lime juice and salt to taste. Add enough lime juice to bring out the orange citrus flavor

12. without overwhelming it so it tastes like lime alone.

Arugula Salad

Yield: 3 cup

Ingredients:

4 cups Arugula

1 T Sun Dried Tomatoes

½ ea Orange(supremed), juice retained

2 T Olive Oil

tt Salt and Pepper

Method of preparation:

1. Toss arugula, sun dried tomatoes, and orange supremes in a bowl.

2. Season with salt and pepper.

3. Dress with olive oil and orange juice.