This simple preparation makes an ideal, quick dinner. The fig, chili and fennel create a pleasing balance of flavors to complement the richness of the halibut. Removing the seeds from the chilies reduces the heat while retaining the desired smoky flavor.
- 4 halibut portions,
- 6 ounces each
- 3 black mission figs, halved
- 3 cups fennel, shaved on a
- 1⁄4 pound butter
- 2 garlic cloves
- 1 cup white wine
- 1 cup fish stock (made from halibut bones; chicken stock or water and butter may be substituted)
- 1 teaspoon dried chili pods, cracked and seeds discarded
- 1⁄4 cup canola oil
- Place fennel, garlic and chili pods in a saucepan on medium heat and stir.
- Continue cooking until fennel softens, then add the butter.
- Once butter has melted and the fennel is caramelized, deglaze the pan with white wine and add fish stock.
- Bring to a light boil to reduce slightly.
- Heat canola oil to medium-high in an ovenproof frying pan. Place halibut in hot oil and sauté one side.
- Remove halibut from pan, discard excess oil, and return halibut to pan browned side up.
- Cover with fennel mixture, add figs, and place in 350-degree oven for five minutes.
- Remove from oven, baste fish and fennel mixture with pan juices, then plate the halibut on half the fennel mixture and spoon the rest over the top.