Halibut is in season! This fish dish is a great Springtime treat.
4 Halibut fillets or other firm white fish, such as Swordfish
3 Tbsp. Olive Oil
1/2 Cup Red Onion, sliced thin
3/4 Cup Red Pepper, sliced thin
Celery Leaves from one head of Celery
1/2 Cup Fennel, sliced thin
1 Tbsp. Garlic, minced
3 oz. Potatoes, Red or other small
1/2 Cup Dry White Wine
1 Cup Plum Tomatoes, canned
1 Cup Chicken Broth
1/2 Tsp. Thyme
1/4 Tsp. Savory
1 Tsp. Oregano
1/2 Cup Calamata Olives, pitted
2 Pinches Saffron
2 Tbsp. Olive Oil
Sea Salt and Pepper
4 Tbsp. Basil, fresh, for garnish
Blanch the potatoes, strain, cool, and dry. Season halibut on both sides with salt and pepper. On stovetop, heat olive oil in a cast iron roaster. Add the onions, celery, fennel and peppers and sweat until soft. Add the garlic and heat slightly. Add in the white wine and bring to a boil. Simmer 2-3 minutes. Add chicken stock, oregano, thyme, savory, saffron, and the plum tomatoes and simmer on low heat for 10 minutes. Add olives, potatoes. Place the halibut on top and coat with olive oil. Cover pan and place in an 250 degrees Farenheit oven and let braise until fish is slightly opaque, about 10 minutes. Spoon broth and plenty of vegetables in bowls. Place halibut on top and garnish with basil. Serves 4.
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