Poach Like a Pro - Olive Oil Poached Halibut

Sometimes slow and steady really does win the race. If you're looking for a foolproof way to cook subtly flavored proteins, poaching is a great technique because it uses low heat combined with liquid to slowly and gently bring them to delicate perfection.

Photo: NK

Today, we'll be using an unexpected liquid element to poach our fresh Halibut Fillets - Olive Oil! Halibut is a firm, meaty, white-fleshed fish that is quite versatile. Because it is not particularly oily, this preparation gives it a lush, silky texture without adding extra heaviness.

Your fillets will emerge moist and perfectly cooked. Afraid of all that oil? Don't be. It's amazing how light and subtly rich the fish becomes. The technique of poaching works best when paired with simple flavors. 

This dish is perfect for a dinner for two or can easily be adapted for an elegant dinner party. Best of all, it's super fast and and easy. Your guests will be wowed. 

Olive Oil Poached Halibut Fillets

Adapted from Mario Batali

Timing: Prep - 20 minutes, Total Time 1.5 hr 

Serves 2

Ingredients:

1 to 1.25 Lbs Halibut Fillet, skin on (2 portions 8 ounces each portions)

1 cup Extra Virgin Olive Oil

2 Organic Lemons, sliced very thinly into rounds

1/4 cup Italian Parsley leaves, plus a few sprigs for garnish

1/8 cup Salt Packed Capers, rinsed and lightly chopped

Salt and Pepper to taste

Method:

Preheat oven to 250 with rack placed in the middle.

Pat Halibut Fillets dry and season with Salt and Pepper to taste.

Let the Fish sit about 10 minutes at room temperature.

Arrange Lemon Slices in a single layer on the bottom of an 8 inch square glass baking dish.

Place Fish Fillets over Lemon Slices.

Top Fish with all of the Capers, and place remaining slices of Lemon over the Fish.

Sprinkle with half of the Parsley.

Layering the Ingredients, Photo: NK

Next, pour all of the Olive Oil over the Fish.

Cover the baking dish with a lid or wrap tightly with one layer of aluminum foil.

Photo: NK

Place in the oven and bake for an hour.

Note: If you have increased the portions to serve more than two, check the fish at 1 hour but you may have to leave it in closer to 1.5 hrs.

When cooked, the Fish should be an opaque white and flake easily.

Top with an extra sprinkle of Salt and Pepper and keep some of the Lemon and Parsley on the Fillets when plating. Sprinkle with the remaining parsley and garnish with Parsley Sprigs. I spooned a teency bit of the cooking liquid over the fish to add extra moisture and taste, but this step is optional. 

Enjoy!

Delicious Olive Oil Poached Halibut, Photo: NK

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Ingredient Spotlight: Sungold Tomatoes

Imagine Cherry Tomatoes that sport a snazzy orange skin and are bursting with unbelievable sweetness and floral qualities - there you have Sungold Tomatoes. These little orange guys start popping up at stores from the middle of summer to early fall. The ultimate Tomato for casual snacking, Sungolds are also a super addition to salads, canapes, and entrees. Their sunny color makes for a great visual pop.  

Sungold Tomatoes, Photo: NK

Today's dinner pairs sugary Sungolds with sweet sauteed Scallops and Pasta. If you are looking for a quick pasta dish that looks beautiful and tastes like everything good about summer, this is it!

NK's Spaghetti with Sungold Tomatoes and Scallops
Serves 2

Ingredients:
1 large Garlic Clove, minced or sliced thinly
1 teaspoons Crushed Red Pepper
1 Tablespoons Olive Oil
2 or 3 handfulls Sungold Tomatoes
2 Tablespoons Unsalted Butter 
10 small Basil Leaves, plus more for garnish
1/2 Lb Spaghetti
1/2 - 3/4 Lb Sea Scallops, small side-muscle removed, rinsed and patted dry*
Salt and Pepper
*If available, purchase Dry Sea Scallops - they have not been treated with a liquid that you find in many Scallops to keep their color. Dry Scallops are ideal because they allow you to get a nice golden sear on your scallops. If you cannot find them, make sure you pat your Scallops dry really well. You most likely won't achieve a golden brown crust but they will still taste good.

Method:
Set a large pasta pot of Salted water to boil.

In a medium nonstick skillet, heat 1 Tablespoons Oil and 1 Tablespoon Butter over high heat until very hot, almost to the point of smoking.

Season Scallops of both sides with Salt and Pepper and carefully place in the skillet.

Seasoned Scallops, Photo: NK

Cook 2-3 minutes per side (depending on the size of the Scallop) until cooked through but not overcooked. 


Remove Scallops to a plate when done and set aside. Once cool enough to handle, cut them into halves. 


If your pasta water is boiling, begin cooking the Spaghetti according to package directions.

 


In a second large skillet, heat 1 Tablespoon Oil over medium heat. Add Garlic and cook until fragrant, 1 minute or so. Add 1/4 teaspoon salt, 1/2 teaspoon Crushed Red Pepper, and the Tomatoes. Cook, semi-covered, for 8 minutes or more, tossing occasionally. If Tomatoes burst open, don't worry. I prefer to keep them whole so if they start to pop too much you can turn off the heat. If you don't mind them popping open, that's fine too!

Photo: NK

Once Spaghetti has finished, drain and return it to pasta pot. 

Stir in 1 Tablespoon Unsalted Butter, another few pinches of Crushed Red Pepper (or more if you like it spicy), and the 10 Basil Leaves. Toss until the butter has melted. 

Next, pour the Tomatoes into the pasta pot and season to taste with Salt and Pepper. A 1/2 teaspoon of Salt will give it nice flavor but the amount is up to you. 

Tossing with the Pasta, Photo: NK

Scoop Pasta and Tomatoes into your plate and top with the Scallops. Garnish with a Basil Sprig. 

Enjoy! 

Spaghetti with Sungold Tomatoes and Sautéed Scallops, Photo: NK 

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Easy Entertaining - Grilled Tuna with Miso Shallot Caramel

Every girl (or guy) needs a few company recipes that look and taste impressive but can be put together in well under an hour and without, you guessed it, neuroses-inducing stress. Today, I am sharing one of my go-tos for last minute entertaining. This Asian-inflected entree works well if you are looking for a universally likable seafood dish. A summer-ready recipe, the Tuna can be prepared on the grill (or indoor grill pan) while the Caramel glaze comes together quickly on the stove top.

Grilled Tuna with Miso Shallot Caramel, shown with Brown Rice and Scallions,
a garnish of Wasabi Microgreens, and a Simple Salad of Julienned Zucchini, Photo: NK

Today's recipe is only lightly adapted from none other than my fave gal, Martha, and is easily accessorized with quick additions like sesame rice, some wasabi micro-green garnish (as shown), or even some pickled Daikon if you have a day's notice.   


Click Here for my favorite Daikon and Carrot Pickles Recipe - a great side for this dish.
The carrots can be omitted, if you prefer, but the recipe remains unchanged otherwise. Here's how they look:

Pickled Daikon, Photo: NK

Now, for the main event:


Grilled Tuna with Miso Shallot Caramel
Adapted from Martha Stewart
Serves 6 to 8 (large portions) 


Ingredients:
2 Tablespoons Sugar
2 large Shallots, chopped finely
1 Tablespoon Miso Paste (we used yellow but any type will do - you can even omit it)
2 Tablespoons Soy Sauce
1 Teaspoon Worcestershire Sauce
1/4 Cup Marsala Cooking Wine
3 teaspoons Sesame Seeds 
3 Lbs Tuna Steaks cut into 6 steaks (roughly 8 oz portions, each 1 inch thick)
Salt and freshly ground Black Pepper


Method:
If using a charcoal grill, begin it it now. All other methods, you can heat your grill lateral


Make the Miso-Shallot Caramel by placing Sugar and 2-3 tablespoons of water in a small saucepan. Cook over medium-high heat until the sugar is dissolved and turns amber in color - about 10 minutes.


Add Shallots to the sugar mixture and toss to coat. Cook, stirring, until Caramel turns back into a liquid state again, about 1-2 minutes. 

Adding the yellow Miso paste, Photo, NK

Add Miso, Soy Sauce, Worcestershire, and Marsala Wine and stir to combine. Reduce heat to medium and stir until syrupy, about 8 minutes.  Remove from the heat and transfer the mixture to a heat proof bowl.


Heat up your grill or grill pan until very hot. While heating, season your Tuna Steaks with Salt and Pepper on both sides. Place Tuna Steaks on a hot grill and cook on one side for 2 minutes, until browned. 

Beautiful Yellowfin Tuna, Photo: NK

Turn over and cook on the other side for 1 to 2 minutes more. 


Remove to a large cutting board and immediately brush with Miso Caramel on tops and sides. 


Slice each Tuna Steak diagonally into pieces of your desired size. Garnish with Sesame Seeds and serve. You may put all the tuna slices on an a large platter over your chosen garnish (I like a simple salad with thinly sliced onion and julienned raw zucchini), or you can certainly plate individually as shown above. I chose to slice each Steak in half before serving, rather than to serve in strips. Creative license is welcomed! 


Enjoy!

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