Grapeseed Oil Poached Halibut
Tags: Bake, Beet, Dairy Free, Dinner, Dressing, Fish, Gluten Free, Healthful, Healthy, Herbs, Lactose Free, Pescatarian
Course: Main Course, Salad
This is a beautiful recipe Chef Mark Dommen did for us to showcase the array of preparations that can be done with our grapeseed oil – not only poaching the halibut, but a ginger dressing to top off the delicate beet salad. Delicious flavor paring!
Ingredients
Halibut Dish
- 4 six oz. pieces of halibut
- 1 pint Salute Santé! Original Grapeseed Oil
- 2 sprigs thyme
- 1 bay leaf
- 32 baby beets, mixed, golden, red, chiogga
- rock salt, as needed
- 4 oz baby arugula
- 3 inch piece of ginger
- 1 cup ginger vinaigrette
Ginger Vinaigrette
- remaining ginger
- 1 shallot
- 1 cup Salute Santé! Original Grapeseed Oil
- 1 tbsp mirin
- 1 tbsp champagne vinegar
- 1/2 tsp sea salt
- 1/4 tsp sugar
- pepper to taste
Instructions
Halibut
- Preheat oven to 350°.
- Wash and scrub the baby beets, removing the greens about an inch above the beet.
- Cover the inside of a large ovenproof skillet with about 1" of rock salt.
- Put the beets on top of the rock salt and bake for about 30-45 minutes depending on the size of the beets. You will want them to be tender to the point that a toothpick could be easily inserted into them.
- Also while the beets are roasting, peel the ginger and slice 16 very thin pieces lengthwise using a mandoline.
- Then, with a french knife, cut the ginger into a julienne. There should be a small piece of ginger left which should be set aside for later use.
- In a small saucepot heat the grapeseed oil to 250° and add the ginger, fry until golden brown.
- Remove the ginger from the oil and place onto a paper towel, sprinkle with salt and set aside.
- Allow the oil to cool, it will have acquired a nice ginger flavor and you will use it to cook the fish for this dish.
- Transfer the ginger infused grapeseed oil into a small pan large enough to hold the four pieces of halibut. Make sure they are covered with oil.
- Cool the oil to about 225-230° and add the thyme and bay leaf. Allow the herbs to infuse.
- Prepare the ginger vinaigrette while the oil is cooling.
- Remove the beets from the oven and allow them to cool until you can handle them with your hands.
- Peel the beets and place them in mixing bowls keeping each color separate.
- Marinate the beets with the ginger vinaigrette. Reserve some vinaigrette for dressing.
- Season the halibut with salt and fresh ground pepper.
- Place the seasoned halibut into the warm ginger and herb-infused grapeseed oil.
- The fish should take about 8-10 minutes to cook.
- While the fish is cooking, arrange a nice mixture of beets on four plates.
- Dress the arugula with the remaining ginger vinaigrette and scatter it over the beets.
- When the fish is cooked, remove it from the oil and place it on top of the baby beets and arugula.
- Garnish with the fried ginger.
Ginger Vinaigrette
- Put all the ingredients in a blender and blend well.
- Add more salt and pepper to your preference.
- Strain the vinaigrette through a fine mesh strainer.
- Note, it doesn't have to be an emulsified vinaigrette; it's okay if it breaks.
Notes
Chef: Mark Dommen
Executive Chef/Partner at One Market Restaurant in San Francisco
Executive Chef/Partner at One Market Restaurant in San Francisco
Products In This Recipe
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