Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless halibut fillet
  • Extra-virgin olive oil for poaching (about 2 cups)
  • Zest and juice of 1 lemon
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 stalks celery, thinly sliced
  • 1/2 cucumber, peeled, seeded and diced
  • 1/4 cup chopped fresh parsley
  • 1 bunch green onions, thinly sliced

Instruction

  • Place halibut in the bottom of a pan or deep skillet just large enough to hold it with only a small amount of space around it; cut fish in 1 or more pieces if necessary.
  • Pour in oil to just submerge fish.
  • Place over medium-low heat and cook until halibut is just barely opaque in the center, about 20 minutes.
  • Lift the fish out and let it cool on a plate.
  • Reserve 1 tablespoon of the oil.
  • In a large bowl, whisk together the lemon zest and juice, ginger, salt, pepper and 1 tablespoon of the oil the fish cooked in.
  • Add the celery, cucumber, parsley and green onions, and toss well.
  • Flake the fish into large pieces, add to the bowl and toss again.