Oil-Poached Halibut With Fennel, Tomatoes, and Mashed Potatoes
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables are served over.
Martha Stewart Living, March 2019
Gallery
Credit: Ryan Liebe
Recipe Summary
Ingredients
Directions
Cook's Notes
The dish can also be served with a sauce such as Gingery Tomato-Basil Sauce or Red-Wine Vinaigrette with Herbs and Egg or Miso Aioli.The finished potatoes can also be reheated in a heatproof bowl over a pot of simmering water, or in the microwave.
Cook's Notes
The finished potatoes can also be reheated in a heatproof bowl over a pot of simmering water, or in the microwave.