prep time: 5 minutes
•
cook time: 15 minutes
•
yield: 4 servings
prep time: 5 minutes
•
cook time: 15 minutes
•
yield: 4 servings
1 lemon, thinly sliced
½ cup extra-virgin olive oil or MCT oil, plus more for drizzling
4 (6-ounce) halibut steaks
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
1 sprig fresh thyme or other herb of choice
Coarse sea salt, for garnish (preferably Hawaiian alaea sea salt for color)
1 tablespoon capers, for garnish (optional)
1. Line the bottom of a large enameled cast-iron skillet with the lemon slices. Pour the oil over the top of the lemon slices. Place the halibut steaks in the skillet and add enough water to cover the fish. Season the poaching liquid with the salt and pepper, then add the sprig of thyme.
2. Heat on medium-low until the poaching liquid is steaming but not boiling (about 165°F). Once the liquid is steaming, poach the halibut steaks until they are cooked through and opaque, 10 to 12 minutes (depending on thickness). Remove the steaks from the poaching liquid.
3. Serve with a drizzle of olive oil and garnished with coarse sea salt and capers, if desired.
4. Store extras in an airtight container in the fridge for up to 3 days. To reheat, place the halibut in a heat-safe dish with a few tablespoons of water, cover, and place in a preheated 350°F oven until warmed.
