Recipe

Halibut With Herbs And Fennel Tomato Sauce Recipe

	Sosousme / All my dishes 2 months, 1 week ago This is a fish dish I came up with when showing how fish can work well with red wines. I recommend a Merlot with this dish; its red fruit and soft tannis wok lovely smoothing out the slightly acidic tomato sauce. Prep:10m Cook:15m Servings:4	Sosousme
	delicious tasty unusual unique fish dish

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Ingredients

4 (4 - 6 ounce) halibut steaks or filets

1 1/3 tablespoons marjoram, minced

1 1/3 tablespoons thyme, minced

1 teaspoon lemon zest (yellow part only, no white pith)

1 teaspoon orange zest (ditto above, only the orange part)

1 fennel bulb, sliced

1 cup canned tomatoes, with juice

2 cups dry white wine

1/4 cup chopped kalamata olive

2 tablespoons capers, rinsed

Salt and pepper

2 tablespoons olive oil, or as needed

2 tablespoons basil leaves, chiffonad

2 tablespoons minced parsley

Directions

In a small bowl, combine the herbs and the zests. Season the fish with salt and pepper, then spread the minced herbs on one side. Set-aside.

Heat 1 tablespoon olive oil in a saute pan. Add the fennel and saute until the fennel starts to brown on the edges, about 10 minutes. Add the wine and cook until the wine is reduced by 1/2. Add the tomatoes along with their juice; using your spoon mash them slightly. Simmer over medium high heat until reduced by 1/2. Reduce heat to medium low; add the olives and capers and simmer until the sauce is very thick.

Heat the remaining oil in a skillet; when hot, add the fish herb side down. Cook about 3 minutes; then turn. Add a little more oil, if necessary; and cook until the fish is just cooked through. Do not overcook the fish. (This is the biggest mistake people make when cooking fish, they over cook it, and then it becomes all dry and yucky. If you cook it until it "flakes easily with a fork" you've overcooked it. Keep it moist in the center, cooking only until it's opaque.)

Place the fennel mixture onto a warmed plate, top with fish and sprinkle basil and parsley over.

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