Halibut with aged balsamic vinegar, spinach and lima beans

With spinach and lima beans.

This is one of the halibut steaks that Joe's business partner brought into their office with the idea the sales staff would take it, but none of them wanted it. Two were packaged together in this package, this is the smaller of the two halibut pieces. 

The halibut was poached on low in oil reserved for fish. It looks like a raw chicken breast on the plate, and that is unfortunate because the fish is actually cooked perfectly, it flakes apart when coaxed with a fork and it is very moist. The halibut flesh denatures at temperature around 145℉ / 63℃ and it dries very easily and quickly so the closest the fish can be brought to that temperature the better. That's brought to that temperature through and through by sitting there in the oil hot enough to cook the fish but cool enough to stick your finger in. It bubbles lightly while it sits there as if it were boiling but the oil is hardly hot enough for the fish to boil.  

The spinach and the lima beans were frozen also. Cooked in butter

Both were drizzled with seven-year balsamic, and that's what made this so fun tonight.