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Federal Way, Washington

Member since Dec 2010

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Reviewed Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Jun 26, 2013 in Food Network Community Toolbox on

I always wanted to try the Italian method of poaching fish in olive oil. I was hesitant due to all the left over oil. Finally I caved. I had to monitor carefully to keep the oil at a mere 200 degrees F. The halibut (I made Salmon too) has never been so juicy (not greasy a bit, I HATE greasiness) and the beautiful flavor of the fish masked by n"

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