PREP TIME 60 MIN | TOTAL TIME 85 MIN | SERVES 4
4 (6-oz/170 g) fresh halibut, at least 3/4-inch thick, 2 cups (500 mL) + 1 Tbsp (15 mL) olive oil, salt and white pepper, 2 Tbsp (30 mL) chopped fresh parsley, 1 tbsp (15 mL) chopped fresh chives, mint-cucumber gazpacho, chipotle aioli, chipotle potato salad for serving.
Mint-Cucumber Gazpacho: Peel the cucumbers, slice in half lengthwise and remove seeds. Peel and core apple. In a food processor, purée cucumber, apple garlic, white wine vinegar and honey. While mixing, slowly pour in olive oil. Check seasoning and transfer to a serving bowl (or container that fits in your fridge). Fold mint chiffonade into the finished gazpacho and chill.
Chipotle Aioli: Combine chipotles, adobo, ketchup, honey, oregano, ground cumin, paprika and sherry vinegar in a food processor. Blend until well combined. Slowly add extra virgin olive and continue to blend. Adjust seasoning. Add the mixture to lemon aioli. Whisk until well incorporated, and refrigerate.
Chipotle Potato Salad: Preheat the oven to 400°F (205°C). Cut the potatoes into bite-size pieces. Toss the potatoes with vegetable oil and salt and roast in the oven on a shallow baking tray lined with parchment paper. Using a peeler, shave the carrot down to the core, lengthwise. Thinly shave fennel and red onion (ideally using a mandolin). Combine 2 Tbsp (30 mL) chipotle aioli, and all ingredients in a bowl and season with salt.
Olive-Oil Poached Ocean Wise Halibut with Herb Crust: Let the fish sit at room temperature for 1 hour. Add 2 cups oil to a pan large enough to submerge fillets in the oil. Heat the oil to 90°F (32°C). Season the fish with salt and white pepper. Gently rub fish with the remaining olive oil, to better adhere herbs to it. Mix parsley and chives and apply one side of the fish with them. In another pan, sear the fish with the herb-side down (to create an herb crust). Gently remove the fish with a fish spatula and place it in the olive oil pan. Poach over low heat for 25 minutes. Remove from the olive-oil bath and adjust seasoning.
To Serve: Pour the gazpacho into four shallow bowls. Place the potato salad in the centre of shallow bowls, followed by the cooked fish. To garnish, use a salad of watercress, frisee or micro greens.