Poached Day-Boat Halibut with Tomato Confit and Aged Balsamic Vinegar

Preparation info

  • Serves


    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

I came up with this dish in the early fall, in order to extend the tomato season a little more—I like keeping tomatoes on the menu as long as possible, since we are a French-Mediterranean restaurant. Provençal flavors are evident throughout the dish—olive oil, balsamic vinegar, eggplant. While halibut is fine sautéed, I think poaching is one of the better ways of cooking it and that it results in the best texture. This dish is representative of my style of cuisine, in that it’s light yet fl