Poached Citrus Halibut

Poached Citrus Halibut

Ingredients:
For the Water
• 10 sprigs parsley
• 4 cloves Garlic
• 1 tsp. Peppercorns
• 2 bay leaves
• 1 small lemon, zested
• 1 Tbsp. Butter

For the Fish
• 4, 5-6 oz. portions of Halibut, or other meaty white fish
• 2 Tbsp. Olive Oil
• 2 cloves Garlic, sliced
• ½ tsp. Chili Flake
• 1 Bunch of Broccollini, woody ends trimmed
• 1 Tbsp. Anchovies in Oil, chopped
• 2 tbsp. Red Wine Vinegar
• 1 Tbsp. Lemon Juice
• 1 Tbsp. Olive Oil
• Black pepper, to taste

For the Salad
• 15 leaves Basil, torn
• ½ cup Red Bell Pepper, diced
• 2 Navel Oranges, segmented
• 1 Tbsp. Parsley, chopped
• 2 Tbsp. Green Onion, chopped
• Touch of Olive Oil
• Salt, to taste

Method:
• In a deep sauté pan, add 2 quarts of water. Bring to a boil, and add the first 6 ingredients. Let this cook for 5-6 minutes to develop flavor.
• Gently lay the fish inside and low the fire to where the water is barely simmering. Cook the fish for 5-7 minutes, depending on the thickness of your fish.
• While the fish cooks, heat a large sauté pan on medium high heat and add the olive oil, garlic, and chili flake. Cook for 30 seconds, then add broccollini. Cook for 4-5 minutes, looking for caramelized garlic and vegetables.
• In a separate bowl, combine the remaining 5 ingredients for the vinaigrette.
• In a large bowl, combine the 7 ingredients for the salad and toss gently.
• Place the broccollini on the bottom of the plate, the fish on next, and the salad on and around the fish.