Technique: Poaching in Olive Oil
Olive oil is a healthy part of the Paleo diet, but we can’t cook with it…or can we? Definitely better off eaten as is, but cooking at a low temp isn’t an issue once in a while. Thus, we can incorporate another easy-to-execute technique into our kitchen arsenal: poaching in olive oil.
Poaching fish in water or stock renders a moist, tender dish, but poaching seafood in oil adds flavor and another level of rich decadence!
A low temperature of 250F and a longer cook time (roughly an hour for a one-pound, skin-on filet!) are the two keys to success.
Add your favorite fresh herbs, spices and citrus before placing the fish in the oven, and you’ve got a lovely palate full of flavor that needs only to be served on a bed of lush greens to create a perfectly balanced meal!
The technique works best with heartier, meatier fish like salmon, halibut or swordfish.