Olive Oil-Poached Halibut with Olives, Capers, and Artichokes

Staff Writer
Olive Oil-Poached Halibut with Olives, Capers, and Artichokes
Poached Halibut
Ali Rosen

Poached Halibut

Halibut is a delicious, juicy fish with a delicate flavor, so you always want to make it the star of the dish. By poaching the halibut in an infused olive oil, you can keep the fish prominent but still pack it with flavor.

Check out more Hearty and Healthy Halibut Recipes.

Ready in
30 m
4
Servings
1635
Calories Per Serving
Deliver Ingredients
Makes
4 portions of halibut

Ingredients

  • 3 cups olive oil
  • 1/2 cup green olives, pitted and halved
  • 2 tablespoons capers
  • 1/2 cup artichoke hearts, diced
  • 1/2 cup cherry tomatoes, halved
  • 2 lemons
  • Salt
  • 24 ounces halibut fillets, cut into 4 pieces

Directions

Heat the olive oil in a small saucepan with a cover until it is very hot but not boiling. Try to ensure that the saucepan is just large enough for the halibut to fit and be submerged, but not so large that you need more olive oil.

Reduce the heat on the saucepan to a medium simmer. Add the next 4 ingredients to the saucepan, squeeze 1 of the lemons into the pan, and add a dash of salt. Let the ingredients cook in the oil for 10 minutes (or longer if you would like the flavor to be stronger).

Remove as much of the olives, capers, artichokes, and tomatoes from the olive oil (so as not to crowd the pan) and put aside. Add in the halibut fillets, making sure that they are entirely submerged in the oil. If they are not, you can add more oil but make sure to bring the heat level back up to keep it hot. Let the halibut cook for 6-8 minutes.

Serve with another dash of salt on the fish and surrounded by the other ingredients.

Olive Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Olive Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
167g
100%
Sugar
2g
N/A
Saturated Fat
23g
100%
Cholesterol
83mg
28%
Protein
33g
67%
Carbs
7g
2%
Vitamin A
47µg
5%
Vitamin B12
2µg
31%
Vitamin B6
1mg
51%
Vitamin C
22mg
36%
Vitamin D
8µg
2%
Vitamin E
25mg
100%
Vitamin K
105µg
100%
Calcium
45mg
5%
Fiber
3g
13%
Folate (food)
47µg
N/A
Folate equivalent (total)
47µg
12%
Iron
2mg
11%
Magnesium
64mg
16%
Monounsaturated
121g
N/A
Niacin (B3)
12mg
58%
Phosphorus
438mg
63%
Polyunsaturated
18g
N/A
Potassium
946mg
27%
Sodium
1001mg
42%
Thiamin (B1)
0.1mg
8.6%
Zinc
0.8mg
5.5%

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