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Halibut Confit with Spicy Tomato Jam


Confit of Halibut with Tomato Jam

Confit of Halibut with Tomato Jam

Hank Shaw
The base of this halibut recipe is my method for making your own 'tunafish,' which is really just a confit -- or slow oil-poached -- fish. The method is linked below. Silky, luscious fish combines with a spicy tomato jam and crisp, sharp green onions for a perfect combination of texture and flavor. The tomato jam is essentially a reduced tomato sauce; somewhere between a sauce and tomato paste. If you don't have halibut, use tuna, swordfish, shark, sturgeon or white seabass -- the key is to use a very firm fish. This recipe serves 4 as a main course or 6-8 as a starter.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 1 lb halibut confit (Recipe Linked Below)
  • 3 finely sliced green onions
  • 1-2 lb fresh tomatoes (or a large can of crushed tomatoes)
  • 2 T. sugar
  • 2 T. sherry or cider vinegar
  • 1/4 t. powdered ginger
  • 1/8 t. ground cinnamon
  • 1/8 t. ground cloves
  • 1/2 t. cayenne powder (or more to taste)
  • 1 t. salt
  • 2 t. garlic powder


Make the halibut confit ahead of time. It can be stored under oil in the fridge for up to 2 weeks. When you are ready to make this recipe, take the fish from the oil and drain over paper towels.

Make the tomato jam. Grate the tomatoes by slicing them in half, then grating over the coarsest grate on a box grater. You can also put them through a food mill set on a medium setting. The goal is to separate the skins from the tomato.

In a non-stick pan large enough to hold the grated tomatoes, add all the spices and the vinegar to the tomatoes and mix well. Bring to a boil over high heat and then turn it down to a simmer.

Let this cook uncovered for about 45 minutes; if you have watery tomatoes, it might take longer. You want it to be very thick, but not crusty. Stir occasionally.

This tomato jam will last at least 2 weeks in a sealed container kept in the fridge.

To assemble, lay down some of the green onions on a plate and then top with some flaked halibut confit. Anoint a dollop of the tomato jam on the halibut and serve.

To drink, I'd suggest a buttery Chardonnay, or better yet, a Viognier, Italian Grillo, Spanish Verdelho or even a tropical-tasting Roussane or off-dry Riesling.

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