See the Recipe. Christopher Hirsheimer
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English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.

Yield: serves 4

Ingredients

FOR THE INFUSED OIL:

  • Peel of 1 orange, cut into large strips
  • 3 whole stalks lemongrass, trimmed and chopped
  • 1 (3″) piece ginger, peeled and thinly sliced
  • 12 bulb fennel, cored and thinly sliced
  • 1 cup extra-virgin olive oil

FOR THE FISH:

  • 2 lb. small fennel, trimmed and thickly sliced lengthwise
  • 4 (6-oz.) halibut filets, with skin
  • Salt and freshly ground black pepper
  • 1 tbsp. chopped fresh basil
  • 1 tbsp. chopped fresh thyme
  • 1 medium tomato, seeded and finely diced

Instructions

  1. For the infused oil: Combine orange peel, lemongrass, ginger, chopped fennel, and oil in a small pan; bring to a near boil over medium-high heat. Remove from heat, cover, and steep overnight. Strain and reserve oil.
  2. For the fish: Cook sliced fennel in 2 tbsp. infused oil in a skillet over medium heat for 5 minutes per side. Lower heat, add ½ cup water, cover, and simmer till very tender, about 30 minutes. Remove from pan; set aside.
  3. Season fish with salt and pepper. In the same skillet, heat 3 tbsp. infused oil over high heat and sear fish, 2 minutes per side. Lower heat to medium, cover, and cook until fish is firm, about 7 minutes. Serve fish over fennel, drizzled with remaining infused oil, and garnished with basil, thyme, and tomato.

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