As much as I love halibut, it can be precarious to cook.
A lean fish, it can easily go dry and tasteless.
But “Miso Soup with Halibut” solves that conundrum by gently poaching halibut fillets in flavorful miso soup.
This fantastic recipe comes from “The Complete Autumn and Winter Cookbook” (2021), of which I received a review copy, by America’s Test Kitchen.
Yes, with spring around the corner, I just squeaked in under the wire with this recipe.
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Halibut cooked in olive oil — a lot of it.
Yes, this recipe uses a lot of olive oil.
Yes, you’ll wonder what to do with all that oil afterward.
Yes, you can strain it, store it in the fridge and re-use it.
But yes, it may taste fishy.
That’s because you’ve poached halibut in it, creating a warm, bountiful bath of olive oil to cook it gently and slowly until the flesh is moist and incredibly silky. Best yet, it’s almost impossible to overcook the fish with this oven method.
If you’ve never tried olive oil-poaching here’s your chance with this dish of “Olive Oil Poached Halibut with Chermoula.”
Bathed in olive oil.
The recipe is from the new cookbook, “Home and Away: Simple, Delicious Recipes Inspired by the World’s Cafes, Bistros and Diners” (Arsenal Pulp Press) by Darcy and Randy Shore, of which I received a review copy.