Olive Oil-Poached Halibut with Green Bean-Lentil Salad | CUESA

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Olive Oil-Poached Halibut with Green Bean-Lentil Salad


Lauren Kiino, Il Cane Rosso

It was prepared on July 2, 2011


1 pound halibut fillet (substitute with bass or albacore)
Salt and pepper, to taste
2 cups olive oil
1 bay leaf
5 thyme sprigs
2 strips lemon zest
2 garlic cloves

Green bean-lentil salad
¼ cup minced carrot
¼ cup minced fennel
¼ cup minced onion
2 tablespoons Italian parsley, minced
3 tablespoons olive oil
1 cup Umbrian or du Puy lentils
Salt, to taste
2 tablespoons sherry vinegar
Pepper, to taste
2 tablespoons basil, minced
½ cup halved cherry tomatoes
1 pound green beans, trimmed and blanched


For the halibut

Season halibut with salt and pepper. Heat oil with remaining ingredients until warm. Add fish; poach at low heat until fish turns opaque (about 6 to 7 minutes). Remove from heat and let cool in the oil.

For the salad

Cook carrot, fennel, onion and parsley in olive oil until translucent and soft; add lentils and stir to combine. Add 2 cups water and salt. Simmer over medium-high heat until al dente. Remove from heat, add vinegar and adjust seasoning with salt and pepper. When cool add basil, tomatoes and green beans.


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