Put me in front of the stove with a pan of water, garlic, and parsley, and hand me a piece of halibut.
It begins with a skillet of water seasoned with salt, crushed whole garlic cloves, and branches of Italian parsley, and it ends with a plump, snowy-fleshed piece of halibut, silky and fragrant. Along the way, the water is transformed into a salty, herbal broth—like seawater, but better—which infuses the fish and coaxes out its clean, sweet flavor. The garlic softens and mellows, ceding its sharp bite for round edges, winding itself gently around the fish and following it to the plate. Finished with a squeeze of fresh lemon and a slip of olive oil, this is no cafeteria-style fish. It’s more like spring in piscine form—and a very good prelude to dessert.
The key to this preparation is Freshness, with a capital F. This dish is built to showcase the clean, delicate flavor of fresh fish and nothing less. Ask your local fishmonger—or even the fish guy at the grocery store, if that’s your best option—when he gets his deliveries, and save this recipe for those days. Likewise, make sure that you use a good, fresh head of garlic: there should be no green shoots poking from the top, and each clove should feel smooth, solid, and not the least bit spongy. And be sure to use an olive oil that you would want to eat from a spoon. From there, it’s hard to go wrong.
Poached Halibut with Sweet Garlic, Parsley, and Lemon
4 cloves garlic, peeled and crushed
8 branches Italian parsley
1 tsp salt
Water
2 (~6-oz.) halibut fillets, skin removed, or another firm, white-fleshed fish such as cod, tilapia, or catfish
Additional Italian parsley branches, for garnish
2-4 juicy lemon wedges, for garnish
Good-tasting extra-virgin olive oil, for serving
Salt
Pepper
Place the garlic, Italian parsley, and salt in a 12-inch skillet or sauté pan. Add water to a depth of about 2 inches. Bring to a simmer, cover, and let cook for 5 minutes. It should smell very fragrant.
Meanwhile, measure the thickness of the halibut fillets. They will cook for 8 to 10 minutes per inch of thickness.
When the poaching liquid is ready, slip the fillets gently into the pan. Cook for 8 to 10 minutes per inch, adjusting the heat so that the liquid just trembles: it should only bubble a little, and very gently. To test the fish for doneness, make a small slit with a paring knife in the thickest part of the fillet: all but the very center of each piece should be opaque.
When each fillet is ready, use a slotted spatula to transfer it to a serving plate. Garnish the plates with sprigs of Italian parsley and lemon wedges. Serve immediately, allowing each eater to season their fish at the table with olive oil, salt, pepper, and freshly squeezed lemon.
Yield: 2 servings
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