**Use a virgin olive oil for sautéing**Use extra virgin (for the flavor) for poaching1. Lightly sear the flesh side of the halibut. Salt & pepper the fish.2. Fill sauté pan with olive oil (enough to reach the top of the fish, but not cover it!). Warm the oil to about 125 degrees. The oil should be warm to the touch, enough to place your finger in and not burn. 3. Salt and pepper the oil. 4. Place the fish in the pan and poach for about 12 minutes.5. When finished the fish should be firm and warm in the center. The fish will only be as hot as the oil — it will not be overcooked as long as you keep the oil at a consistent temperature. 6. Remove the fish and place on a paper towel to absorb any excess oil.7. Place on plate and garnish with fresh lemon juice, drizzle of olive oil and a pinch of sea salt.
It's actually easier to poach fish in olive oil than water. The fish poaches at a lower temperature, so the result is that the fish is less likely to fall apart! Also it infused the fish with a great flavor and it keeps the fish super moist.