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Here where I work we make a fantastic olive oil poached halibut. More intensive than the other methods listed, but it's mothers day lets do it up.
We start it by bringing a pot of olive oil up to 214 F any hotter and you are getting into frying territory. In a cheese cloth bag we tie up some fresh herbs an throw the sachet in the oil. For the first time using the oil let it simmer in the flavors for a bit.
Gently place your fillet in, use a slotted spatula or something similar just be careful. Let it cook up about 10 minutes or so, you know what cooked halibut should be like. Keep an eye on the temp, you want it to come out a nice white not golden.
We garnish it with some thinly chopped and fried leeks which are like a real mellow onion and way good.
Then for the sauce do up a nice lemon burblanc, it's that time of year cruise the hood and gank some off a tree. Grill up some asparagus and you're set.
Reserve the oil for future poaching NOT FRYING. With no particulate in it it will last a good while and imagine WSB would be excellent this way as well.
If we sell one tonight I'll snap a pic, it's way good
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