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Mediterranean Citrus Poached Halibut
Recipe

18 INGREDIENTS • 13 STEPS • 45MINS

Mediterranean Citrus Poached Halibut

4.7
3 ratings
"The bright, fresh flavors and beautiful colors of this dish take me right back to my childhood in Italy. This dish has everything I love about Mediterranean cooking – simple food, simply prepared. Fruity olive oil, fresh fish, lovely citrus and sweet basil are signature elements." -Fabio Viviani
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Mediterranean Citrus Poached Halibut
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"The bright, fresh flavors and beautiful colors of this dish take me right back to my childhood in Italy. This dish has everything I love about Mediterranean cooking – simple food, simply prepared. Fruity olive oil, fresh fish, lovely citrus and sweet basil are signature elements." -Fabio Viviani
45MINS
Total Time
$12.91
Cost Per Serving
Ingredients
Servings
2
US / Metric
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Fresh Basil
1/2 cup
Garlic
2 cloves
Orange
2 1/2 Tbsp
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Broccolini
1 3/4 cups
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Halibut Fillet
2
Halibut Fillets
Anchovy
2
Anchovies
Salt
3/4 tsp
Olive Oil
1/3 cup
Nutrition Per Serving
VIEW ALL
Calories
686
Fat
54.1 g
Protein
36.6 g
Carbs
19.6 g
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Mediterranean Citrus Poached Halibut
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
In a small bowl, juice and zest half of the Lemon (1). In a medium bowl, zest and juice remaining lemon. Remove any seeds from both bowls.
step 2
Discard the stem, seeds, and pith of the Red Bell Pepper (1/2). Slice into small quarter inch pieces, and add to medium bowl. Thinly slice Scallion (1 bunch), across, and add to medium bowl.
step 2 Discard the stem, seeds, and pith of the Red Bell Pepper (1/2). Slice into small quarter inch pieces, and add to medium bowl. Thinly slice Scallion (1 bunch), across, and add to medium bowl.
step 3
Reserve one Fresh Parsley (3 Tbsp) sprig. Remove remaining Fresh Parsley and Fresh Basil (1/2 cup) leaves from stems. Tear basil leaves into thirds. Roughly chop parsley leaves, and add to medium bowl.
step 4
Slice one of the Garlic (2 cloves) into quarter inch slices, and set aside. Finely chop the remaining garlic clove, and set aside.
step 5
Zest the Oranges (2 1/2 Tbsp) and set aside. Slice off the bottom and top. Using even downward strokes, slice the skin away from the flesh. Discard skin, and remove any remaining white pith. Cut between the membranes to segment the orange.
step 5 Zest the Oranges (2 1/2 Tbsp) and set aside. Slice off the bottom and top. Using even downward strokes, slice the skin away from the flesh. Discard skin, and remove any remaining white pith. Cut between the membranes to segment the orange.
step 6
Slice into half inch dices, and place in the bowl with the lemon red pepper herb mixture. Add Salt (1/4 tsp) and Olive Oil (3 Tbsp) Gently toss and set aside.
step 7
Finely mince Ground Black Pepper (1/4 tsp) into a paste like consistency and place in a second small bowl. Add the Olive Oil (3 Tbsp), chopped garlic, and Red Wine Vinegar (1 Tbsp). Slowly pour in Anchovies (2) while whisking with a fork until emulsified.
step 7 Finely mince Ground Black Pepper (1/4 tsp) into a paste like consistency and place in a second small bowl. Add the Olive Oil (3 Tbsp), chopped garlic, and Red Wine Vinegar (1 Tbsp). Slowly pour in Anchovies (2) while whisking with a fork until emulsified.
step 8
Heat two tablespoons of olive oil in a large saute pan over medium heat. Place the Broccolini (1 3/4 cups), Salt (1/4 tsp), and Black Pepper (1/4 teaspoon), and cook for four to five minutes.
step 8 Heat two tablespoons of olive oil in a large saute pan over medium heat. Place the Broccolini (1 3/4 cups), Salt (1/4 tsp), and Black Pepper (1/4 teaspoon), and cook for four to five minutes.
step 9
Add the sliced garlic, Crushed Red Pepper Flakes (1/4 tsp) and cook for thirty seconds. Stir consistently. Reduce heat to low, add in the lemon juice and zest from the small bowl. Toss and keep warm.
step 10
In a medium saucepan over low heat, add four cups of water, Black Peppercorns (1/2 tsp), Unsalted Butter (2 Tbsp), Salt (1/4 tsp), 1 ounce of orange zest, Bay Leaf (1) and parsley sprig. Stir to combine and bring to a low simmer.
step 11
Pat Halibut Fillets (2) dry with paper towels. Add fish to the simmering pot and cook for five minutes until cooked through.
step 11 Pat Halibut Fillets (2) dry with paper towels. Add fish to the simmering pot and cook for five minutes until cooked through.
step 12
In the center of two plates, evenly place the broccolini. Next place the fish fillets directly on top of the broccolini. Spoon basil and red pepper sauce over the fish. Drizzle the vinaigrette.
step 12 In the center of two plates, evenly place the broccolini. Next place the fish fillets directly on top of the broccolini. Spoon basil and red pepper sauce over the fish. Drizzle the vinaigrette.
step 13
Serve and enjoy!
step 13 Serve and enjoy!
Tags
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Budget-Friendly
Gluten-Free
Lunch
Fish
Shellfish-Free
Dinner
Meals for Two
Mediterranean
Summer
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