Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8 ounces broccoli rabe ()
• 2 cloves garlic 
• 24 ounce halibut 
• 1 tablespoon honey 
• 0.5 cup olive oil extra-virgin
• 4 cups olive oil 
• 0.3 cup parmesan grated
• 1 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 2 cups vegetable oil 
• 1 cup walnuts toasted

Equipment

• food processor
• bowl
• frying pan
• pot
• kitchen thermometer
• spatula

Directions

1. Bring a small pot of salted water to a boil over high heat.
2. Add the broccoli rabe and cook until tender, about 5 minutes.
3. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor.
4. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil.
5. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.;
6. In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.;
7. Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto.
8. Serve immediately.;