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| Recipe Name | Halibut Braised in a Tomato-Fennel Broth |
| Description | Serves four - Can be used with another thick, mild whitefish |
| content | 1 1/2 lbs. halibut fillet, cut into four even portions
rinsed and dried<br>
Kosher salt and freshly ground black pepper<br>
3 tbsp olive oil<br>
1 bulb fennel, trimmed, quartered, cored and thinly sliced lenghtwise<br>
2 cloves garlic, minced<br>
1/2 cup dry white wine (like Sauvignon Blanc)<br>
14-1/2 ounce can diced tomatoes, with juice,<br>
3 tbsp chopped fresh basil or flat leaf parsley<br>
<br>
Season the fillets with salt and pepper.
Heat 2 tbsp of the olive oil in a large skillet over medium-high heat.<br>
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When it simmers, add the fillets and sear until just golden brown, about 3-4 minutes.
Flip and sear the other side for 3-4 minutes.
Transfer the fillets to a plate.<br>
<br>
Add the remaining 1 tbsp oil and the sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes.<br>
<br>
Stir in the garlic and cook for 1 minute.
Pour in the wine, immediately cover the pan tightly with a lid or foil, reduce the heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (check halfway through; if the fennel is dry, add 2-3 tbsp water.<br>
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Stir in the tomatoes and their juices, 1/2 cup water, and 2 tbsp of the herbs. Cover and simmer for another 5 minutes.<br>
<br>
Taste the broth for salt and pepper.
Return the halibut to the pan, settling the pieces into the broth and pouring over any accumulated juices.
Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce and season if necessary.<br>
<br>
Serve the fish in shallow bowls with the sauce spooned over and around it. Garnish with the remaining 1 tbsp herbs.<br> |
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