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A beige plate with grilled asparagus spears on top of a piece of white fish, garnished with reddish-brown crumbs and surrounded by a green sauce.

Olive Oil Poached Halibut with Chive Oil and Charred Asparagus

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Silky halibut gently poached in olive oil, set against blistered asparagus, vivid chive oil, and a fine dusting of brown butter lemon breadcrumbs. Clean, restrained, built on contrast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Californian, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

Halibut
  • 2 halibut fillets 6 oz each
  • 2 cups extra virgin olive oil
  • kosher salt
  • black pepper
Chive Oil
  • 1 bunch trimmed chives
  • 1 cup avocado oil
Charred Asparagus
  • 1 bunch asparagus woody ends removed
  • 1 tbsp Avocado oil neutral oil
  • 2 tsp champagne vinegar
  • 1 tsp lemon zest
Brown Butter Breadcrumbs
  • 3 tbsp unsalted butter
  • ½ cup panko breadcrumbs
  • 1 tsp lemon zest
To Finish
  • sea salt flaky salt

Equipment

  • Medium saucepan
  • Blender
  • Fine mesh strainer or coffee filter
  • Cast iron skillet or heavy sauté pan
  • Instant-read thermometer

Method
 

  1. Bring a small pot of water to a boil and prepare an ice bath.
  2. Blanch chives for 10 – 15 seconds until bright green, which intensifies the color and holds it, then transfer immediately to the ice bath.
  3. Drain and squeeze completely dry.
  4. Blend with avocado oil on high until smooth.
  5. Strain through a fine mesh strainer or coffee filter until clear and vivid green. Set aside.
  6. Melt butter in a pan over medium heat and cook until deep golden brown and nutty.
  7. Add panko and toast, stirring, until evenly golden and crisp.
  8. Remove from heat and fold in 1 tsp lemon zest and a pinch of salt.
  9. Spread on a plate to cool completely.
  10. Heat a cast iron skillet over high heat until very hot.
  11. Toss asparagus with neutral oil and season with salt.
  12. Add to the pan and cook without moving until deeply charred in spots.
  13. Turn and cook until just tender but still firm inside.
  14. Remove from heat and immediately toss with champagne vinegar and remaining 1 tsp lemon zest.
  15. Heat olive oil in a saucepan to 140 – 150°F.
  16. Season halibut with salt and pepper and fully submerge in the oil.
  17. Poach gently for 15 – 20 minutes until internal temperature reaches 125 – 128°F.
  18. Remove from oil and let rest briefly.
  19. Spoon a pool of chive oil onto the plate.
  20. Place halibut slightly off-center.
  21. Lean asparagus alongside the fish.
  22. Lightly dust the top of the halibut with breadcrumbs.
  23. Finish with flaky salt.
    24. Keep chive oil refrigerated and use within 2 – 3 days for best color and flavor.

Notes

Storage: best eaten right away. The chive oil keeps refrigerated for up to 2–3 days for the best color and flavor; store leftover halibut and asparagus covered in the fridge for up to 1 day.

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