Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mario Batali's Oven-Poached Halibut in Olive Oil Recipe
    Lost? Site Map

    Mario Batali's Oven-Poached Halibut in Olive Oil

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    hoosfoos's Note:

    I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    FOR GARNISH

    Directions:

    1. 1
      Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
    2. 2
      Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
    3. 3
      Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
    4. 4
      Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
    5. 5
      COOK'S NOTE:
    6. 6
      To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
    7. 7
      Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).

    Ratings & Reviews:

    • on February 03, 2009

      55

      I used a really nice lemon infused olive oil. This was superb. Next time, I'll try it with salmon. Thank you, hoosfoos and thank you, Mario. It's amazing how he simplest recipes can sometimes be the best. It's all in the quality of the ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2006

      45

      I did this with two 4oz talapia filets, stacked and one 8oz salmon filet in the same baking dish. Both were excellent. Cooking time was 1hr 20min.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2005

      45

      This was delicious! I cooked a one-pound fillet for just over an hour, until the temp was 145F. It was flaky and flavorful, but not fishy! I did not use capers, so I increased the salt by a couple dashes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mario Batali's Oven-Poached Halibut in Olive Oil

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1364.0
     
    Calories from Fat 1049
    76%
    Total Fat 116.5 g
    179%
    Saturated Fat 16.1 g
    80%
    Cholesterol 116.3 mg
    38%
    Sodium 1328.3 mg
    55%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 2.3 g
    9%
    Sugars 0.0 g
    0%
    Protein 76.5 g
    153%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes