Mediterranean Inspiration: Olive Oil-Poached Halibut Over Couscous

This summer, embrace the coastal cuisine of the Mediterranean.

It’s easy to take olive oil, our number one pantry must-have, for granted. That’s why this month we are honoring olive oil, partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring olive oil.

Mention the Mediterranean diet, and three things should come to mind: fresh fruits, vegetables and grains; fish; and lots of olive oil. The coastal diet is not only healthful and fresh, but it is also loaded with flavorful ingredients and traditional cooking methods that don’t require a crazy time commitment. And summertime is the perfect time to live and eat like those along the Mediterranean Sea.

This poached fish recipe is a wonderful example of Mediterranean cuisine at its finest. A tender piece of fish is bathed in a garlic and chile-infused olive oil over a fragrant and fluffy couscous. Serve this out on the patio with a creamy white wine or a crisp rosé for the perfect summer meal.

Live.Love.Lux Tip: Poach fish to perfection with exceptional temperature control of the Electrolux Gas Range with a Min-2-Max® Gas Burner.


Olive Oil Poached Halibut with Grilled Lemon and Almond Couscous

"Here I’ve used halibut but you could apply this same method to practically any type of fish. Being from the Pacific Northwest I’m partial to salmon but you can choose whatever looks the freshest at the market." -Ashley

Servings: 2



  • 1 cup chicken or vegetable stock
  • 1 cup couscous
  • 1 1/2 cups + 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, sliced
  • 1/4 teaspoon chile flakes
  • 2 6oz halibut fillets
  • Kosher salt & freshly ground black pepper
  • 1 lemon
  • 1/2 cup chopped, toasted almonds
  • 1/4 cup chopped medjool dates
  • 1/2 cup roughly chopped Italian parsley


Place the couscous in a medium bowl. Heat a grill pan over high heat. Zest the lemon and set aside the zest for use later. Cut in half and grill the lemon until char marks appear and it feels soft.

In a medium saucepan, bring the stock to a simmer. Pour over the couscous, giving the bowl a gentle stir so all of the couscous is submerged. Cover the bowl with plastic wrap.  After 10 minutes, fluff couscous with a fork.

While the couscous rests, add 1 1/2 cups olive oil to a medium skillet. Warm the oil over medium-low heat and then add the garlic and chile flakes. Season the fish fillets with salt and freshly ground black pepper and then carefully add them to the skillet. If they aren’t fully submerged simply spoon the olive oil over the fish and flip after about 4 minutes. Cook until the fish starts to flake when gently pressed, a total of about 6 minutes. Remove fish from the oil and set aside

Finish the couscous. Add the lemon zest, juice of the grilled lemon, almonds, dates, parsley, 2 tablespoons olive oil and salt to taste.

Serve fish on the bed of couscous.  Garnish with fresh parsley.

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