I like poaching in olive oil because the results are invariably tasty. Remember that the oil doesn’t penetrate the muscle, but only coats the fish, so you’re not eating all the oil. The oil helps retain flavors that would be lost if poaching in water. To avoid using too much oil, choose a pan in which the fillets will fit snugly. If you have duck or goose fat on hand, that would make an awesome variation.
Halibut is a wonderful, meaty, flaky fish that goes well with any number of si