Kosher salt
1 large fillet of halibut*, about 1 pound
1 cup cilantro leaves, loosely packed
½ cup parsley leaves, loosely packed
¾ cup good olive oil
Zest and juice of 1 Meyer lemon
Best-quality olive oil, for drizzling
Maldon sea salt
Preheat the oven to 400°F.
Pour the pistachios into a cast-iron pan (or onto a cookie sheet)
and toast in the oven for about 10 minutes*, shaking every so
often, until they’re fragrant. Allow to cool.
Meanwhile, prepare the poaching liquid: In a pot large enough
to hold the fish, add the wine, water, butter, celery heart, lemon
slices, and bay leaves. Bring to a boil over high heat and reduce the
liquid to a level that’ll put it just over the top of the fish, 5 to 10
minutes.
Cover, reduce the heat to low, and allow the liquid to steep for
30 minutes longer.
Taste the poaching liquid—it’ll have a funky, bitter taste—and
season lightly with kosher salt. Adjust the heat so the liquid barely
simmers and then place the fish into it.
Allow the fish to cook for 10 to 15 minutes, until it’s just firm
when you touch the top*. Meanwhile, prepare the pesto: In a
food processor, combine the pistachios, cilantro, parsley, and a