Poached Fish With Extra Virgin Olive Oil

 

Pat dry and season your favorite fresh fish (salmon, halibut, bass, snapper, etc.) with salt and pepper.  You can use small whole fish or fillets, and steaks.  Be sure that your fillets and steaks are no more than 1 1/2 inches thick.

1 cup Delizia Extra Virgin Olive Oil or

Note: If you prefer a garlic flavor use the Delizia Garlic Extra Virgin Olive Oil

Choose one of the following add-ins which will subtly perfume the extra virgin olive oil and fish oil include:  whole dried bay leaf, lemon zest, chili flakes, peppercorns, whole garlic cloves and sprigs of fresh thyme.

Place the fish into a saute pan large enough to hold the fish fully submerged in extra virgin olive oil.  Heat the extra virgin olive oil slowly over medium-low heat until it reaches 250° on a deep fry thermometer.  There should be little or no activity (i.e. bubbles) inside the pan.  Hold the oil and fish at this temperature for 45 minutes.  During this poaching period, the fish will absorb the flavor of the olive oil and its’ texture will become sumptuous, remaining tender and moist.

Makes 2-4 servings