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Halibut with Fresh Fennel and New Potatoes

Katy Sparks makes sure to use unblemished small fennel bulbs, which are usually more tender than big ones.

Plus: More Seafood Recipes and Tips

  • Total Time:
  • Servings: 4

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  • 2 pounds small new potatoes, halved
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb, sliced lengthwise 1/2 inch thick
  • 1/2 cup fresh orange juice
  • 1 teaspoon finely grated orange zest
  • Four 6-ounce skinless halibut fillets
  • Salt and freshly ground pepper
  • 1 tablespoon finely chopped tarragon


  1. In a large pot of warm salted water, bring the potatoes to a boil. Cook over moderate heat until tender, 15 minutes; drain.
  2. Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the fennel and cook over moderately high heat, stirring, until browned, about 8 minutes. Add the orange juice and zest. Set the halibut on the fennel; season with salt and pepper. Cover and simmer until the fish is just cooked through, 8 minutes.
  3. Transfer the halibut to plates. Toss the potatoes with the fennel, sprinkle with the tarragon and serve with the fish.
Contributed By Published April 2005

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