Oil-Poached Fish

Adapted from this Bon Appétit recipe


3 cups olive oil
2 sprigs rosemary **I also threw in a few fresh sprigs of thyme from my garden, because that's how I roll
2 garlic cloves **I used three frozen Dorot Garlic Cubes. They're AWESOME little things. Pack SO MUCH flavor.
4 4-oz. bigeye or albacore tuna steaks (about 1” thick) **I used a single 2 lb. fillet of Salmon. I cut it into slices with a sharp knife when I got home.
Freshly ground black pepper

How To:

1- Heat oil, rosemary, and garlic in same saucepan over medium-low heat until deep-fry thermometer registers 160°.

2- Season tuna with salt and pepper and cook in oil until opaque except for a bit of pink in the center, about 4 minutes per side.

3- Using a slotted spatula, transfer tuna to a plate. Let poaching oil cool, then remove rosemary and garlic.

4- Since tuna can be made 1 day ahead, return fish to cooled oil, cover, and chill.

5- Serve at room temperature.