Halibut with Braised Fennel

See the RecipeChristopher Hirsheimer

English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.

Halibut with Braised Fennel
English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.
Yield: serves 4

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.