This recipe is from Nicholas Elmi, the owner of Laurel restaurant in Philadelphia, PA. The original recipe uses hake, but I tried halibut, cod and pollock and they all turned just fine.
The special thing in this recipe is poaching the fish slowly in olive oil (hello ketogenic diet). Poaching fish in oil make it smooth and silky.
Olive Oil Poached Hake with Sauteed Zucchini and Tomatoes
Rate this recipe
2ratings
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Slowly poaching fish in olive oil makes it super silky and smooth.
Cut zucchinis and squash lengthwise, take seeds out if any and cut into 1/4 inch dice.
Bring a sauce pan of water to boil. Score an "X" in the bottom of each tomato. Add tomatoes to boiling water and blanche for 30 seconds. Drain and cool them under the cold running water. It should be now easy to peel the tomatoes. Peel them, seed and cut to similar 1/4- inch dice as we did with squashes.
In a skillet heat 2 tbsp olive oil. Add squash and cook for 3-4 minutes until the vegetables are soft and tender. Stir occasionally.
When zucchini and squash are done, add them to tomatoes. Stir in the lemon zest. sherry vinegar and lemon juice. Season with salt and pepper. Mix gently with a wooden serving spoon, set aside but keep warm.
In a large saucepan, heat the remaining 2 cups of olive oil over moderate heat until it reaches 180F. Season the fish with salt and pepper, submerge into the heated olive oil and poach for 10-12 minutes, or until the fish is white throughout.
Using slotted spatula remove the fish from the pan and drain on paper towels to let go the oil excess.
Spoon the zucchini mixture on shallow plates, top with a piece of fish and serve.
Pair with fruit-forward rose or white wine. Enjoy!
