Olive Oil Poached Sundance Halibut with Provencal Vegetables

Published January 03, 2017

(Larry Crowe/Associated Press)

Chef Hung Huynh, 2007 winner of Bravo's Top Chef and Executive Chef of New York City restaurant, Catch, will be crafting a poached fish feast for the stars at Sundance Film Festival in Park City, Utah.

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Servings: 4

Ingredients:

1/2 cup zucchini, small dice

1/2 cup eggplant, small dice

1/2 cup leeks, sliced thin

1/2 cup yellow bell peppers, small dice

1 cup tomato, diced

1/2 cup extra virgin olive oil

1 tablespoon garlic

3 Sprigs thyme

2 tablespoon parsley, chopped

2 quart olive oil

4 Pieces of halibut or salmon (6 ounce per piece)

Salt and pepper

Preparation:

Place vegetables in large sauté pan and heat up extra virgin olive oil until it lightly begins to smoke

Add leeks and peppers and sauté until tender (about 4 min)

Add the remaining herbs and season with salt and pepper

Put remaining olive oil in a deep pan and heat until it reaches 150 degrees

Season fish and slowly place fish in pan

Cook for about 10 min or until fish is not translucent inside

URL

https://www.foxnews.com/food-drink/olive-oil-poached-sundance-halibut-with-provencal-vegetables