Baked Halibut.
This simple preparation makes an ideal, quick dinner.
The fig, chili and fennel create a pleasing balance of flavors to complement the richness of the halibut.
Removing the seeds from the chilies reduces the heat while retaining the desired smoky flavor.
Continue cooking until fennel softens, then add the butter.
Once butter has melted and the fennel is caramelized, deglaze the pan with white wine and add fish stock.
Bring to a light boil to reduce slightly.
Remove halibut from pan, discard excess oil, and return halibut to pan browned side up.
Cover with fennel mixture, add figs, and place in 350-degree oven for five minutes.
Remove from oven, baste fish and fennel mixture with pan juices, then plate the halibut on half the fennel mixture and spoon the rest over the top.
Baked Halibut with fig, caramelized fennel and chili
This simple preparation makes an ideal, quick dinner. The fig, chili and fennel create a pleasing balance of flavors to complement the richness of the halibut. Removing the seeds from the chilies reduces the heat while retaining the desired smoky flavor.
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Ingredients:
4 halibut portions,
6 ounces each
3 black mission figs, halved
3 cups fennel, shaved on a
mandoline
1⁄4 pound butter
2 garlic cloves
1 cup white wine
1 cup fish stock (made from halibut bones; chicken stock or water and butter may be substituted)
1 teaspoon dried chili pods, cracked and seeds discarded
