Slow Oil-Poached Halibut Over Broccolini

published 8 years ago by Videos from The Culinary Institute of America

Poaching in oil is a great technique that adds flavor to seafood without overpowering the fish. The poaching oil may be held overnight in the refrigerator and reused to poach other seafood items the next day. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Recipe at: 

more episodes from The Culinary Institute of America