Mediterranean Citrus Poached Halibut
"The bright, fresh flavors and beautiful colors of this dish take me right back to my childhood in Italy. This dish has everything I love about Mediterranean cooking – simple food, simply prepared. Fruity olive oil, fresh fish, lovely citrus and sweet basil are signature elements." -Fabio Viviani
Ingredients
Cooking Instructions
step 1
In a small bowl, juice and zest half of the Lemon (1). In a medium bowl, zest and juice remaining lemon. Remove any seeds from both bowls.
step 2
Discard the stem, seeds, and pith of the Red Bell Pepper (1/2). Slice into small quarter inch pieces, and add to medium bowl. Thinly slice Scallion (1 bunch), across, and add to medium bowl.
step 3
Reserve one Fresh Parsley (3 Tbsp) sprig. Remove remaining Fresh Parsley and Fresh Basil (1/2 cup) leaves from stems. Tear basil leaves into thirds. Roughly chop parsley leaves, and add to medium bowl.
step 4
Slice one of the Garlic (2 cloves) into quarter inch slices, and set aside. Finely chop the remaining garlic clove, and set aside.
step 5
Zest the Oranges (2 2/3 Tbsp) and set aside. Slice off the bottom and top. Using even downward strokes, slice the skin away from the flesh. Discard skin, and remove any remaining white pith. Cut between the membranes to segment the orange.
step 6
Slice into half inch dices, and place in the bowl with the lemon red pepper herb mixture. Add Salt (1/4 tsp) and Olive Oil (3 Tbsp) Gently toss and set aside.
step 7
Finely mince Ground Black Pepper (1/4 tsp) into a paste like consistency and place in a second small bowl. Add the Olive Oil (3 Tbsp), chopped garlic, and Red Wine Vinegar (1 Tbsp). Slowly pour in Anchovies (2) while whisking with a fork until emulsified.
step 8
Heat two tablespoons of olive oil in a large saute pan over medium heat. Place the Broccolini (1 3/4 cups), Salt (1/4 tsp), and Black Pepper (1/4 teaspoon), and cook for four to five minutes.
step 9
Add the sliced garlic, Crushed Red Pepper Flakes (1/4 tsp) and cook for thirty seconds. Stir consistently. Reduce heat to low, add in the lemon juice and zest from the small bowl. Toss and keep warm.
step 10
In a medium saucepan over low heat, add four cups of water, Black Peppercorns (1/2 tsp), Unsalted Butter (2 Tbsp), Salt (1/4 tsp), 1 ounce of orange zest, Bay Leaf (1) and parsley sprig. Stir to combine and bring to a low simmer.
step 11
Pat Halibut Fillets (2) dry with paper towels. Add fish to the simmering pot and cook for five minutes until cooked through.
step 12
In the center of two plates, evenly place the broccolini. Next place the fish fillets directly on top of the broccolini. Spoon basil and red pepper sauce over the fish. Drizzle the vinaigrette.
step 13
Serve and enjoy!
