Grilled Halibut with Potato-Fennel Puree

Name: Grilled Halibut with Potato-Fennel Puree
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tb chopped fresh chervil, plus more for garnish; 2 fennel bulbs, quartered, cored and finely diced; 1 teaspoon fennel seeds, crushed; 118 milliliters half-and-half, heated; 4 fillets skinless halibut fillets, each about 6 oz. and 1 inch thick; 1 teaspoon kosher salt; 1 teaspoon kosher salt, plus more, to taste; 591 milliliters chicken stock or reduced-sodium chicken broth; 2 Tbs mayonnaise; 59 milliliters olive oil; 2 Tbs olive oil; 1 Grated zest of orange; 1 teaspoons freshly ground pepper; 4 servings Freshly ground pepper, to taste; 2 Tbs unsalted butter; 907 grams Yukon Gold potatoes, peeled and quartered

Grilled Halibut with Potato-Fennel Puree is a gluten free main course. This recipe serves 4. One serving contains 886 calories, 87g of protein, and 42g of fat. This recipe covers 53% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have yukon gold potatoes, olive oil, olive oil, and a few other ingredients on hand, you can make it. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Brush the halibut fillets with the olive oil to coat completely. In a small bowl, stir together the 1 Tbs. chervil, the fennel seeds, orange zest, salt and pepper.

Ingredients you will need

Halibut Fillets

Salt And Pepper

Fennel Seeds

Orange Zest

Olive Oil

Chervil

Equipment you will use

Bowl

Sprinkle the mixture over the halibut fillets, distributing it evenly so that all sides are seasoned.

Ingredients you will need

Halibut Fillets

Transfer the fillets to a shallow baking dish, cover and refrigerate for up to 4 hours. Bring to room temperature 15 minutes before grilling.To make the potato-fennel puree, in a large pot over medium-high heat, warm the olive oil.

Ingredients you will need

Olive Oil

Fennel

Potato

Equipment you will use

Baking Pan

Pot

Add the fennel and saut until translucent and golden, about 15 minutes.

Ingredients you will need

Fennel

Add the stock, potatoes and the 1 tsp. salt. Reduce the heat to maintain a simmer, cover and cook until the potatoes are soft when pierced with a knife, about 30 minutes.

Ingredients you will need

Potato

Stock

Salt

Equipment you will use

Knife

Drain the potatoes and fennel in a colander, return to the pot and immediately mash with a potato masher.

Ingredients you will need

Potato

Fennel

Equipment you will use

Potato Masher

Colander

Pot

Add the butter and slowly pour in the half-and-half while stirring with a wooden spoon.

Ingredients you will need

Butter

Equipment you will use

Wooden Spoon

Add the mayonnaise and continue to stir until light and creamy. Season with salt and pepper.Prepare a medium-hot fire in a grill. Lightly oil the grill rack and position it about 6 inches from the heat source.Grill the halibut fillets, turning once, until opaque throughout, 3 to 4 minutes per side.

Ingredients you will need

Halibut Fillets

Salt And Pepper

Mayonnaise

Cooking Oil

Equipment you will use

Grill

Garnish with chervil and serve immediately with the potato-fennel puree alongside.

Ingredients you will need

Chervil

Fennel

Potato

Serves 4.Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).

Equipment

Ingredients

Servings:

1Tb

chopped fresh chervil, plus more for garnish 2

fennel bulbs, quartered, cored and finely diced 1teaspoon

fennel seeds, crushed 118milliliters

half-and-half, heated 4fillets

skinless halibut fillets, each about 6 oz. and 1 inch thick 1teaspoon

kosher salt 1teaspoon

kosher salt, plus more, to taste 591milliliters

chicken stock or reduced-sodium chicken broth 2Tbs

mayonnaise 59milliliters

olive oil 2Tbs

olive oil 1

Grated zest of orange 1teaspoons

freshly ground pepper 4servings

Freshly ground pepper, to taste 2Tbs

unsalted butter 907grams

Yukon Gold potatoes, peeled and quartered

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.