Olive Oil Poached Alaska Halibut

Olive Oil Poached Alaska Halibut

Developed by Ciudad Executive Chef Jeremy Tummel, this dish is lovely served warm, cold, or room temperature. If prepped accordingly, it’s easy to prepare and the technique works beautifully with all types of fresh Alaska seafood. Enjoy with friends and a glass of rosé wine.

Serves 4 light entrees, or 8 appetizers

1 pound Alaska halibut
2 lemons, zested and sliced
1 bunch oregano, half the leaves pick off and half left on the stems
1 bunch thyme, half the leaves pick off and half left on the stems
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 quart extra virgin olive oil, to cover
12 cloves garlic, peeled
4 Oven Dried Tomatoes (see recipe below) or sun dried tomatoes, sliced into strips
1/2 cup lucques olives, pitted and chopped
2 red jalapenos, thinly sliced crosswise in rounds
1 meyer lemon, cut in half, seeds removed
2 tablespoons extra virgin olive oil
Smoked paprika, for dusting
Cilantro sprigs, for garnish (optional)

Cut halibut into 2-inch cubes and place in a mixing bowl. On a cutting board, combine lemon zest, the picked thyme and oregano leaves, salt, and sugar. Chop until all bits are uniformly small in size and oils of the lemon zest and herbs are combined with the salt and sugar. Sprinkle herb mixture onto the halibut and toss until evenly coated. Let marinate in refrigerator for at least half an hour and up to 1 hour.

While halibut is marinating, prepare a double boiler that can hold at least two quarts. Fill bottom portion of double boiler with two inches of cold water. Place remaining oregano and thyme leaves with stems and sliced lemons in the top portion of the double boiler. Place the marinated halibut chunks on top of herbs and lemons and gently pour in olive oil until halibut is completely covered. Place double boiler on the stove over very low heat. Cook for 20 to 40 minutes, until oil has just reached 140 degrees F and the halibut has firmed up and turned white. Remove top of double boiler and let rest on counter for 10 minutes.

Meanwhile, take a cup of the poaching oil and put it into a small sauté pan. Place pan over medium-high heat and bring oil up to 350 degrees F. Add garlic cloves and fry until golden brown. Remove from oil, let cool slightly, and slice.

To serve, gently remove fish from oil with a slotted spoon. Flake fish evenly onto serving plates (can be served warm, room temperature, or cold, but fish flakes most easily when warm). Sprinkle with Oven Dried Tomatoes or sun dried tomatoes, olives, jalapenos, and sliced garlic. Squeeze with lemon and drizzle with olive oil. Garnish with a dusting of smoked paprika (if you don’t have smoked paprika, go and find some!) and cilantro sprigs, if desired.

Oven Dried Tomatoes

4 Roma tomatoes
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon chopped fresh thyme
Salt and freshly ground black pepper, to taste

Preheat oven to 200 degrees F. Quarter the tomatoes lengthwise. Cut the center of the tomatoes out with a knife and discard. Put tomato “petals” in a bowl and toss with olive oil, red wine vinegar, thyme, salt, and pepper. Place tomatoes skin side down on a wire rack over a sheet pan. Bake for 1 1/2 to 2 hours. When tomatoes are done, they should be about half their original size but without burned edges. The flavor should be concentrated and delicious.