Halibut Poached in Green Tea with Pistachio Oil and Honey Vinegar VinagrettePrint this Page

Lucy McKee - A longtime customer and friend shares this simple and elegant summer recipe.

Poaching Liquid:
2 Cups green tea (made with 2 tbs loose Dammann gunpowder green tea steeped in 2 cups water brought to 175 degrees, but not boiled).
1/4 Cup white wine
1 Tsp Gaec Lozari Honey Vinegar
1/2 Tsp LeBlanc pistachio oil
Pinch of sea salt
Water: enough to cover halibut

1 lb Halibut

Combine the poaching ingredients and poach the halibut until it flakes easily.

Serves 4