My F&W
quick save (...)

Halibut with Fresh Fennel and New Potatoes

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

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

Plus: More Seafood Recipes and Tips

  1. 2 pounds small new potatoes, halved
  2. 2 tablespoons unsalted butter
  3. 1 tablespoon extra-virgin olive oil
  4. 1 fennel bulb, sliced lengthwise 1/2 inch thick
  5. 1/2 cup fresh orange juice
  6. 1 teaspoon finely grated orange zest
  7. Four 6-ounce skinless halibut fillets
  8. Salt and freshly ground pepper
  9. 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.