Halibut Braised In A Tomato-fennel Broth

Name: Halibut Braised In A Tomato-fennel Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams diced tomatoes, with their juices; 118 milliliters dry white wine (like Sauvignon Blanc); 1 bulb fennel, trimmed, quartered, cored, and thinly sliced lengthwise; 3 Tbs chopped fresh basil or flat-leaf parsley; 2 cloves garlic, minced; 454 grams skin-on halibut fillet, cut into four even servings, rinsed, and dried; 4 servings Kosher salt and freshly ground black pepper; 3 Tbs olive oil

Halibut Braised In A Tomato-fennel Broth is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 274 calories, 24g of protein, and 12g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of kosher salt and pepper, garlic, skin-on halibut fillet, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Season the fillets with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat 2 Tbs. of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Flip and sear the skin side for 4 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Transfer the fillets to a plate; if the skin sticks to the pan, discard it.

Equipment you will use

Frying Pan

Add the remaining 1 Tbs. 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. Stir in the garlic and cook for 1 minute.

Ingredients you will need

Salt And Pepper

Fennel

Garlic

Cooking Oil

Equipment you will use

Frying Pan

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 to 3 Tbs. water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 Tbs. of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper Return the halibut to the pan, settling the pieces skin side down 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.

Ingredients you will need

Salt And Pepper

Tomato

Halibut

Fennel

Broth

Herbs

Sauce

Water

Wine

Equipment you will use

Aluminum Foil

Frying Pan

Serve the fish in a shallow bowl with the sauce spooned over and around it.

Ingredients you will need

Sauce

Fish

Equipment you will use

Bowl

Garnish with the remaining 1 Tbs. herbs. Serving Suggestions

Ingredients you will need

Herbs

Serve over linguine or orzo tossed with herbs and olive oil.

Ingredients you will need

Olive Oil

Linguine

Herbs

Orzo

Calories

330, Fat

14, Fat Calories

130, Saturated Fat

2, Protein

37, Monounsaturated Fat

9, Carbohydrates

730, Cholesterol

55, Fiber

Photo: Scott Phillips

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10, Polyunsaturated Fat

2, Sodium

Equipment

Frying Pan

Aluminum Foil

Bowl

Ingredients

Servings:

397grams

diced tomatoes, with their juices 118milliliters

dry white wine (like Sauvignon Blanc)1

bulb fennel, trimmed, quartered, cored, and thinly sliced lengthwise 3Tbs

chopped fresh basil or flat-leaf parsley 2cloves

garlic, minced 454grams

skin-on halibut fillet, cut into four even servings, rinsed, and dried 4servings

Kosher salt and freshly ground black pepper 3Tbs

olive oil

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. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.