Olive Oil Poached Halibut with Summer Veggies

Recipes
May 20, 2010

Olive Oil Poached Halibut with Summer Veggies

Stolen ‘con permesso’ from Dean Zanella, Executive Chef and owner of Aldino’s restaurant in Chicago, this delicious recipe for Olive Oil Poached Halibut with Summer Veggies will make you feel as though summer has already begun.

Aldino’s offers a casual, neighborhood dining experience with traditional regional Italian dishes. Inspired by Chef Zanella’s Italian heritage, along with the surrounding Little Italy neighborhood, the restaurant’s menu delivers Italian comfort food dishes which combine his love of Italian cuisine with a dedication to fresh, local ingredients. Accompanying the restaurant next door is Aldino’s Market, featuring everything needed for a well-stocked pantry in addition to homemade Italian sandwiches, Sicilian-style pizzas, local cheeses and meats and freshly prepared foods.

About the chef: Executive Chef Dean Zanella grew up with the Italian food culture at the heart of his family. While his father and grandfather fought over who grew the better tomato, Dean was growing his own vegetables on his family property and kneading dough for pizzas and pasta in a neighborhood Italian restaurant by the age of 14.

After a culinary education at the University of Massachusetts at Ameherst, Zanella moved to Hawaii where he learned the importance of natural flavors and local produce. He then went on to work with prestigious chefs such as Peter Merriman and Charlie Trotter and served as Executive Chef at 312 Chicago, Chef Zanella has now opened his new neighborhood restaurant; Aldino’s.

Aldino's 
626 S. Racine Ave
Chicago, IL 60607
312 226 9300

Olive Oil Poached Halibut and Summer Vegetables is served at Aldino’s for $22.
This recipe makes 4 restaurant servings.

Olive Oil Poached Halibut with Summer Veggies Ingredients:
4 x 6 oz fillets of halibut (sea bass is an acceptable option)
1 large sweet onion (diced large)
6 fingerling potatoes (halved)
1 large leek (diced medium)
1 clove of garlic (thinly sliced)
1 carrot (peeled and thinly sliced)
1 fennel bulb (diced medium)
12-24 Small heirloom tomatoes
¼ cup peeled and blanched fava beans
12 basil leaves (add more basil if desired or if leaves are small)
2 cups extra virgin olive oil
½ cup fish or vegetable stock
Kosher salt and pepper to taste

Steal This Recipe® Step by Step Instructions:
In a medium sauce pot, heat the oil over medium-low heat. 
Add the onion and potatoes and cook without coloring, stirring often to separate any slices that cling together, until the potatoes begin to soften and the onions start to get translucent -about 7 minutes. Add the leek, garlic, carrot and fennel, and season with salt and pepper. 
Raise the heat a little and cook for 5 minutes longer. Transfer to a bowl and set aside. 
When cool, strain most of the oil off and reserve.
Preheat the oven to 400 degrees. 
In a large ovenproof sauté pan, scatter around the braised vegetables and tomatoes. 
Season the halibut with salt and pepper and place on top the vegetables. 
Splash the fish with the reserved oil and add the fish stock. 
Heat the skillet over medium heat until the oil begins to bubble. 
Cover and place in the oven. Braise until the fish is barely opaque in the center, 8 to 10 minutes.
Using a slotted spatula, transfer the fish and vegetables to 4 warm dinner plates or a large platter. 
Return the pan to the stove and add the fava beans and basil leaves. 
Cook for 15 seconds, until the basil wilts, spoon the liquid and basil leaves over the fish and serve immediately. 

The following nutritional analysis is based on a 6 oz. at-home serving.

Nutrient Name Nutrient Value Unit Daily Value %
 
Calories 320     
Calories from Fat 220     
Total Fat 25  g   38% 
Saturated Fat 3.5  g   18% 
Trans Fat 0  g    
Cholesterol 30  mg   10% 
Sodium 75  mg   3% 
Carbohydrates 6  g   2% 
Dietary Fiber 1  g   4% 
Sugars 1  g    
Protein 19  g    
Vitamin A   IU   20% 
Vitamin C   mg   15% 
Calcium   mg   6% 
Iron   mg   6% 


 Nutritional information provided by www.foodcalc.com