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Orange, Plum, and Maple Poached Halibut

Camine Pappas | Serves 4


FEATURED FLAVORS

This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.




INGREDIENTS

🔸 1 ½ lb. halibut filet cut into 4 steaks

🔸½ to ¾ of a plum, pit removed and cut into thin wedges

🔸Zest of 1 orange

🔸1 orange sliced thinly without peel

🔸2 T fresh squeezed orange juice

🔸¼ C bourbon

🔸1 T finely minced gingerroot

🔸2 T thinly sliced shallots

🔸¼ C Olivezia Maple Balsamic Vinegar

🔸2 T mild oil

🔸¾ T kosher salt + ¼ t black pepper

🔸¼ C finely chopped Italian flat leaf parsley

🔸4 large romaine lettuce leaves, left whole


METHOD


Prepare halibut steaks, pat dry, and bring to room temperature.

Zest the orange, prepare the slices, and squeeze the juice. Slice the plum.

Bring a large sauté pan to high heat and add the 2 T oil. When the pan is very hot add the shallots and sauté for a minute. Then add the gingerroot, orange slices, and the plum slices and stir until fragrant, or about 30 seconds. Then lower heat slightly and add the orange juice, maple balsamic, and the bourbon. Lower heat to medium low and let it all bubble for about 30-45 seconds. Nest the halibut steaks into the liquid and salt and pepper them well. Sprinkle a bit of the parsley on everything. Cover, reduce heat so it is barely bubbling and let the fish poach for about 6 minutes or until opaque. It doesn’t take long!

To plate the meal, place a romaine leaf on the plate. Then using a spatula, place a halibut steak on top and then ladle with some of the sauce and the fruit. Garnish with a bit more parsley. Serve.




©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.

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