FORT WORTH — October is National Seafood Month and Del Frisco’s Grille-Fort Worth’s Cody Lynch, executive chef and a Maryland native, recently shares his very own Olive Oil Poached Halibut with Fennel and Apple Salad recipe, complete with several helpful tips for preparing a seafood dish.
Olive Oil Poached Halibut with Fennel and Apple Salad
4 Each 6-8oz Halibut, At Least 1 Inch Thick
2 Cups Good Extra Virgin Olive Oil
4 Each Sprigs Fresh Thyme
Zest from 1 Lemon (Reserve Lemon for Vinaigrette)
1 TBL Whole Black Peppercorns
6 Cloves Whole Garlic
¼ tsp Crushed Red Repper
Top of 1 Fennel Bulb, Diced Small
2 pinch sea salt
1 pinch ground black pepper
1/2 Cup Good Extra Virgin Olive Oil
2 TBL Champagne Vinegar
Juice from 1 Lemon
2 tsp Dijon Mustard
1 Pinch Sea Salt
1 Pinch Black Pepper
1 Pinch Crushed Red Pepper
1 Fennel Bulb
1 Tart Apple (Granny Smith works great)
¼ Red Onion
Preheat oven to 200 degrees Fahrenheit.
Fill a small baking pan with the olive oil, thyme, lemon zest, whole peppercorns, garlic, red pepper, and fennel fronds, he stated in a press release. Place in preheated oven for 15 minutes. This will impart all of these awesome flavors into the oil. Place the halibut filets in the pan with the oil, ensuring they are not overlapping and are completely submerged in the oil. Cover the pan with foil and bake for 45 minutes to 1 hour. The filets should just start to flake at this point.
“Now let’s make the dressing for the salad. You can do this several ways, but I have found it is easiest to place all the ingredients in a covered container, and shake vigorously for 2-3 minutes. The Dijon mustard will emulsify this vinaigrette and make it super creamy. If it separates before you need it, just shake it up again, and you are good to go,” he stated in the release.
“Next, shave the fennel, apple, and red onion as thin as you can. If your knife skills aren’t that great you can use a mandolin. Just watch your fingers because those things are sharp.”
Place all shaved vegetables in a bowl and toss with the vinaigrette. Depending on your liking, you may not need all of the dressing. You can keep the reserved dressing in the refrigerator for a week and it is a great dressing on almost any salad.
“Once the halibut is finished cooking, you need to season it immediately,” he stated. “Salt and Pepper is all we need since we infused the oil before we started cooking. Be very careful removing the filets as they are really delicate and will fall apart if you are too rough with them. A slotted spatula works great if you don’t have a fish spatula lying around.”
To plate, simply divide the salad onto 4 plates and place a fish portion on top of the salad.