Gentle Olive Oil-Poached Halibut with Warm Haricots Verts & Meyer Lemon Relish

Instructions

1. 1

   Bring a medium pot of generously salted water to a rolling boil. Meanwhile, mince 1 medium shallot and thinly slice the remaining 1 medium shallot. Finely dice half of the 1 whole Meyer lemon (peel and all, but remove the seeds), and cut the other half into wedges for serving. Trim the ends of your 8 oz haricots verts.

   10 min

   Tip: Meyer lemon peels are thin and sweet enough to eat, which is why we dice the whole thing. It adds incredible floral depth.

2. 2

   In a small bowl, stir together the minced shallot, the diced Meyer lemon, the chopped 1/4 cup Castelvetrano olives, and 2 tbsp extra virgin olive oil. Season with a generous pinch of your 1 tsp flaky sea salt and set aside to let those beautiful flavors marry.

   5 min

   Tip: This relish only gets better as it sits. You can make it up to a day in advance.

3. 3

   In a deep skillet or sauté pan, combine the sliced shallot, the remaining 1 cup extra virgin olive oil, 1/2 cup dry white wine, the smashed 2 cloves garlic, and 2 sprigs fresh tarragon. Place over medium-low heat until the liquid just begins to tremble and shimmer. We are looking for a bare whisper of a simmer, around 160 degrees F.

   5 min

   Tip: Patience is a virtue here. If the oil boils, it will fry the fish instead of gently coaxing it to tenderness.

4. 4

   Season the 2 (6 oz) halibut fillets with the remaining 1 tsp flaky sea salt. Gently slide them into the warm oil bath. Let them poach slowly, spooning the aromatic oil over the top occasionally, until the flesh turns opaque white and yields easily to a gentle prod with a fork.

   12 min

   Tip: The fish should feel almost custardy. Do not flip it; just baste the top.

5. 5

   While the halibut is poaching in its luxurious bath, drop the trimmed 8 oz haricots verts into your boiling water. Blanch them just until they turn a vibrant, bright green and are tender-crisp.

   4 min

   Tip: I like my beans with a tiny bit of snap left to contrast the buttery fish.

6. 6

   Drain the haricots verts well and transfer them to a warm mixing bowl. Squeeze a bit of juice from the reserved Meyer lemon wedges over them, toss gently, and taste for seasoning.

   2 min

   Tip: If you want to be decadent, spoon a tablespoon of the poaching oil over the warm beans.

7. 7

   Divide the warm haricots verts between two shallow bistro bowls or plates. Carefully lift the halibut from the poaching liquid using a slotted spatula, letting the excess oil drip off for a moment, and rest it gently over the beans. Spoon the bright olive and lemon relish generously over the top of the fish. Pour the wine, tear off some good baguette, and serve immediately.

   3 min

   Tip: Save that remaining poaching oil! Strain it, keep it in a jar in the fridge, and use it to make a brilliant vinaigrette tomorrow.