Halibut With Blood Orange And Fennel Recipes

Steps:

• For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
• Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
• For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
• Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.

Steps:

• Heat oven to 450 degrees. Line a large, rimmed baking sheet with foil; have ready a second rimmed baking sheet.
• Trim the tops from the fennel bulbs and coarsely chop 1/4 cup of the fronds; discard the stalks. Remove the outer layers of the fennel and halve each bulb through the root end. Thinly slice each bulb. Thinly slice one of the limes and quarter the other.
• Pat each fish dry and coat each lightly with a teaspoon oil. Generously season fish inside and outside with salt and pepper. Transfer fish to the foil-lined baking sheet. Stuff each cavity with slices of lime and orange, fennel fronds and garlic.
• Toss sliced fennel with 3 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread on the remaining baking sheet. Transfer fish and fennel to the oven; roast fennel, tossing occasionally, until golden and tender, about 15 minutes. Bake fish until it is just opaque, 15 to 20 minutes. Serve fish drizzled with more olive oil and squeeze fresh lime juice on top. Serve with fennel on top or alongside.

Steps:

• Heat a grill pan or outdoor grill over high heat.
• Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well.
• Preheat a skillet over medium-high heat.
• While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom. Cut orange across into thin slices.
• To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside.

Steps:

• Heat oven to 425°F. Spray shallow baking pan with nonstick cooking spray. In small bowl, combine all sauce ingredients; mix well. Refrigerate until serving time.
• Place halibut in sprayed pan. Brush with orange juice. Sprinkle with 2 tablespoons parsley, 2 teaspoons orange peel, the fennel and garlic salt; rub in with fingers.
• Bake at 425°F. for 15 to 20 minutes or until fish flakes easily with fork. Serve fish with sauce.

Steps:

• Season fish with salt and pepper.
• Heat 1 TBS Olive oil in a saute pan at medium high heat. Add fish and cook for about 4-5 minutes on each side or until fish is cooked through.
• Combine oranges, fennel, lemon zest, and 1 TBS olive oil in non-metal bowl. Season with a sprinkle of salt and pepper. Serve with fish.
• Enjoy!

Steps:

• Use a sharp knife to remove orange peel.
• Cut oranges into segments, removing all the white pith.
• Slice end from fennel and remove shoots from top (reserve shoots).
• If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
• Cut in half and thinly slice.
• In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
• Arrange fennel slices and orange segments on individual serving dishes.
• Drizzle dressing over salads and garnish with reserved fennel fronds.

Steps:

• Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
• While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
• Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
• Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.

Steps:

• Preheat oven to 425°F.
• Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
• Thinly slice leek.
• Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
• Spray 13"x9" glass baking dish with nonstick cooking spray.
• Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
• Toss to coat and spread evenly.
• Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
• Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
• Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
• Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
• To serve, sprinkle with fennel fronds if using.