Halibut with Braised Fennel

Name: Halibut with Braised Fennel
Total time: PT0D0H0M
Yield: serves 4
Ingredients: Peel of 1 orange, cut into large strips; 3 whole stalks lemongrass, trimmed and chopped; 1 (3") piece ginger, peeled and thinly sliced; 1 ⁄ 2 bulb fennel, cored and thinly sliced; 1 cup extra-virgin olive oil; 2 lb. small fennel, trimmed and thickly sliced lengthwise; 4 (6-oz.) halibut filets, with skin; Salt and freshly ground black pepper; 1 tbsp. chopped fresh basil; 1 tbsp. chopped fresh thyme; 1 medium tomato, seeded and finely diced

Serves
serves 4

CHRISTOPHER HIRSHEIMER

English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.

Ingredients

FOR THE INFUSED OIL:

Peel of 1 orange, cut into large strips
3 whole stalks lemongrass, trimmed and chopped
1 (3") piece ginger, peeled and thinly sliced
¹⁄₂ bulb fennel, cored and thinly sliced
1 cup extra-virgin olive oil

FOR THE FISH:

2 lb. small fennel, trimmed and thickly sliced lengthwise
4 (6-oz.) halibut filets, with skin
Salt and freshly ground black pepper
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh thyme
1 medium tomato, seeded and finely diced

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Instructions

Step 1

For the infused oil: Combine orange peel, lemongrass, ginger, chopped fennel, and oil in a small pan; bring to a near boil over medium-high heat. Remove from heat, cover, and steep overnight. Strain and reserve oil.

Step 2

For the fish: Cook sliced fennel in 2 tbsp. infused oil in a skillet over medium heat for 5 minutes per side. Lower heat, add ½ cup water, cover, and simmer till very tender, about 30 minutes. Remove from pan; set aside.

Step 3

Season fish with salt and pepper. In the same skillet, heat 3 tbsp. infused oil over high heat and sear fish, 2 minutes per side. Lower heat to medium, cover, and cook until fish is firm, about 7 minutes. Serve fish over fennel, drizzled with remaining infused oil, and garnished with basil, thyme, and tomato.

For the infused oil: Combine orange peel, lemongrass, ginger, chopped fennel, and oil in a small pan; bring to a near boil over medium-high heat. Remove from heat, cover, and steep overnight. Strain and reserve oil.
For the fish: Cook sliced fennel in 2 tbsp. infused oil in a skillet over medium heat for 5 minutes per side. Lower heat, add ½ cup water, cover, and simmer till very tender, about 30 minutes. Remove from pan; set aside.
Season fish with salt and pepper. In the same skillet, heat 3 tbsp. infused oil over high heat and sear fish, 2 minutes per side. Lower heat to medium, cover, and cook until fish is firm, about 7 minutes. Serve fish over fennel, drizzled with remaining infused oil, and garnished with basil, thyme, and tomato.