Halibut Poached in Olive Oil with Broccoli Rabe Pesto

By Cindy

Ingredients

• Broccoli Rabe Pesto:
• 8 ounces broccoli rabe (about 1/2 a bunch)
• 2 cloves garlic
• 1 cup toasted walnuts
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan
• Olive Oil Poached Halibut:
• 4 cups olive oil
• 2 cups vegetable oil
• 4 (6-ounce) pieces halibut
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

Directions

Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. 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. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.