Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill

Name: Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 teaspoon butter; 1 large fennel bulb, sliced; 1 Tbsps fresh chopped dill; 680 grams halibut fillets or any white fish; 1 lemon, juiced; 118 milliliters chopped kalamata olives; 4 servings Extra-virgin olive oil; 0 teaspoons orange zest; 1 pinch Pinch red pepper flakes; 4 servings Salt; 473 milliliters sambuca or anisette

Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, primal, and pescatarian recipe has 332 calories, 33g of protein, and 20g of fat per serving. Head to the store and pick up dill, butter, fennel bulb, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Pour the liqueur into the pan when the fire is off, as it is very flammable.

Ingredients you will need

Liqueur

Equipment you will use

Frying Pan

Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble.

Ingredients you will need

Liqueur

Equipment you will use

Frying Pan

Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Orange Zest

Butter

Olives

Sauce

Dill

Salt

Score the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Fish Fillets

Equipment you will use

Frying Pan

Remove from the heat.

To serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.

Ingredients you will need

Fennel

Sauce

Fish

Equipment

Frying Pan

Ingredients

Servings:

4servings

Freshly ground black pepper 1teaspoon

butter 1large

fennel bulb, sliced 1Tbsps

fresh chopped dill 680grams

halibut fillets or any white fish 1

lemon, juiced 118milliliters

chopped kalamata olives 4servings

Extra-virgin olive oil 0teaspoons

orange zest 1pinch

Pinch red pepper flakes 4servings

Salt 473milliliters

sambuca or anisette

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.