Just for the Halibut! Halibut with Fennel and Orange

Halibut is a really tasty local fish, the only real danger is over-cooking it and drying it out. Let butter be your guide…

(note: if you want to skin your halibut fillet, see Kirk's instructional video HERE) Photo by Craig Lee.

Halibut with Fennel and Orange

Ingredients:

  • ¼ stick butter

  • 1 fennel bulb, thinly sliced, save frond for garnish

  • 1 orange, grated and juiced (to ward off scurvy)

  • splosh of white wine

  • 1-2 halibut fillets

  • salt & pepper

  • lemon

Method:

  1. Boil water in a saucepan, add fennel slices, cook for 5 minutes until tender, set aside

  2. Combine orange zest, juice, and splash of wine

  3. Butter a shallow baking dish, arrange fennel in the bottom, season with salt and pepper

  4. Place halibut on top of fennel, dot with butter, pour on the orange and wine sauce

  5. Cover and bake at 350° for 15 minutes or until flesh flakes. Garnish with fennel fronds.

Wine Pairing: our friends at tableWINE in Pacifica recommend a floral, crisp Greek white. We recommend Domaine Zafeirakis Malagousia from Thessaly. The grape Malagousia is beautifully floral which will only highlight the aromatic fennel and orange. Good weight and richness to the wine, but no oak to interfere with the dish. Besides, Greeks are all about seafood!

Bon appétit!

FishCamilla LombardHalibut