Olive Oil–Poached Halibut Fillets with Herb Salsa

Ingredients

• 2 Halibut Fillets fillets, 6 oz each, at room temperature
• 2½ cups good olive oil, enough to submerge
• 4 cloves garlic, lightly crushed
• 2 wide strips lemon zest
• 3 thyme sprigs and 1 bay leaf
• 1 tsp coriander seeds
• Handful parsley, mint, and dill, minced
• 1 tbsp capers, rinsed and chopped
• 1 tbsp lemon juice
• 1 shallot, minced fine
• Flaky salt and black pepper

Method

1. Salt the Halibut Fillets on both sides and let it sit 15 minutes at room temperature. Cold fish dropped into warm oil cooks unevenly from the outside in.
2. Warm the oil in a small deep pan with the garlic, lemon zest, thyme, bay, and coriander seeds over the lowest heat until it reaches 130–140°F (55–60°C). Use a thermometer; this is the whole technique. If the oil bubbles, it's far too hot.
3. Slide the fillets in so they're fully covered and hold that temperature 12–18 minutes, adjusting the burner constantly. The fish is done when a skewer slides through with no resistance and it registers 125–130°F (52–54°C) — poaching this gently is safe for fresh fish, but take it to 145°F (63°C) if you prefer.
4. While it poaches, stir the herbs, capers, shallot, lemon juice, and 3 tbsp of the infused oil into a loose salsa. Season it sharply so it cuts the richness.
5. Lift the fillets out with a slotted spatula, drain on a towel for 10 seconds, and set on warm plates. Spoon the salsa over, add flaky salt, and strain the cooled oil into a jar — it will make everything you cook next week better.