Lemon Infused Certified Extra Virgin Olive Oil

Poached Halibut - Serves 4
• 4 halibut filets, about 1/4 pound each
• 2 cups olive oil
• 3 sprigs thyme
• 3 garlic cloves, peeled
• ½ teaspoon Kosher salt
• 1 Lemon
• ¼ cup Capers
Directions: 1. Heat the oven to 275 degrees F. Arrange the fish in a single layer in a shallow baking dish, overlapping the thinner areas of the filets slightly to create a uniform thickness for even cooking. 2. Pour enough olive oil into the dish to just cover the fish. You'll need slightly more or less oil depending on the size of your dish (use a smaller dish that just fits the fish in a single layer to minimize the amount of oil you need). 3. Add the lemon, capers, thyme and garlic to the oil, tucking them under the surface, and sprinkle the salt evenly over the oil and the fish. 4. Bake for about 20 minutes, until just cooked through. If you're serving them right away, gently lift the filets out of the dish, transfer them to individual plates and drizzle some of the oil over each one. (You can also use the flavorful oil to dress vegetables or rice if you're serving those alongside the fish.) You can also cool the fish and refrigerate it in the oil to eat within two days -- the oil will keep the fish from drying out, and it will absorb more of the flavors from the oil as it rests.

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Lemon Infused Certified Extra Virgin Olive Oil

Miller's Tasting Notes

Delight your palate when you drizzle this over corkscrew pasta, grilled chicken or fish, and pair it with our Lucero Balsamic Vinegar for bread dipping. Wine Paring: California Sauvignon Blanc.

Ingredients

Lucero Olive Oil & Lemon Oil - 100% Natural, Cold Pressed & Unfiltered.