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Sautéed Halibut with Shaved Fennel Salad

  • 4servings
  • 30minutes
  • 436calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small fennel bulb , feathery top discarded

  2. 1 tablespoon(s) red wine vinegar

  3. 2 tablespoon(s) minced shallot

  4. 1/4 teaspoon(s) salt

  5. 1/4 teaspoon(s) freshly ground pepper

  6. 1/2 small red onion , very thinly sliced

  7. 2 cup(s) baby spinach leaves

  8. 3/4 pound(s) baby red potatoes , cut into 1/4-inch-thick slices

  9. 3/4 cup(s) chicken broth

  10. 2 tablespoon(s) basil olive oil

  11. 1 1/2 pound(s) halibut fillet (1 1/2-inches thick) , cut into 4 pieces

  12. 1 teaspoon(s) kosher salt

  13. 1/4 teaspoon(s) freshly ground black pepper

  14. 1/2 cup(s) dry white wine

  15. 2 teaspoon(s) unsalted butter

Instructions Jump to Ingredients ↑

  1. Salad: Using a mandolin or V-slicer, cut fennel lengthwise into very thin slices. In a large bowl, whisk oil, vinegar, shallot, salt, and pepper. Scatter onion over dressing, then top with fennel and spinach (do not toss).

  2. Potatoes: Place potatoes and broth in a small saucepan and bring to a boil; reduce heat to medium-low, cover, and simmer 10 minutes, or until just tender when pierced with a knife. Drain; keep warm.

  3. Halibut: Meanwhile, heat oil in a large nonstick skillet over medium-high heat until oil is hot. Season halibut with salt and pepper. Add fillets to skillet; cook until golden brown on first side, about 4 minutes. Turn fillets; cook 3 to 4 minutes longer, until barely opaque in center. Remove to a plate.

  4. Deglaze skillet with wine and bring to a boil. Reduce by half, then remove from heat and swirl in butter until emulsified.

  5. Place potato slices on plates. Top with halibut; spoon pan sauce over fillets. Toss fennel salad and serve with halibut.

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