Grapeseed Oil Poached Halibut

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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
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!


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



  • 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.


Chef: Mark Dommen
Executive Chef/Partner at One Market Restaurant in San Francisco

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