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| Recipe Name | Halibut with Fresh Fennel and New Potatoes |
| Description | 4 servings |
| content | 2 pounds small new potatoes, halved
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 fennel bulb, sliced lengthwise 1/2 inch thick
1/2 cup fresh orange juice
1 teaspoon finely grated orange zest
Four 6-ounce skinless halibut fillets
Salt and freshly ground pepper
1 tablespoon finely chopped tarragon
1. In a large pot of warm salted water, bring the potatoes to a boil. Cook over moderate heat until tender, 15 minutes; drain.
2. Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the fennel and cook over moderately high heat, stirring, until browned, about 8 minutes. Add the orange juice and zest. Set the halibut on the fennel; season with salt and pepper. Cover and simmer until the fish is just cooked through, 8 minutes.
3. Transfer the halibut to plates. Toss the potatoes with the fennel, sprinkle with the tarragon and serve with the fish.
Recipe adapted from Food and Wine magazine. |
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