Roasted Halibut w/ Wine-Braised Fennel

By LisaMK

This comes from Food & Wine's April 2011 issue. Alexandra Guarnaschelli, NYC chef and Food Network star, provides this recipe. She says it goes great with a nice white wine.

Ingredients

• 3 tbs evoo
• 3 fennel bulbs cut through core into 1 inch thick wedges
• salt & pepper
• 1/4 tsp crushed red pepper
• 1 c, plus 1 tbs dry white wine
• 1/4 c water
• 2 bay leaves
• 1/4 c golden raisins
• 1 small shallot, minced
• 1 2 1/2 # skinless halibut

Details

Servings 6
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

1. preheat oven to 450 degree oven.
In large skillet: heat 2 tbs of evoo.
Add fennel cut sides down, season salt & pepper and sprinkle red pepper.
Cover & cook over moderate heat until fennel is browned, about 12 mins, turning wedges half-way through.
Add 1 c wine & water, bay leaves, raisins & simmer over low heat, turning wedges a few times, until most of wine is evaporated and fennel is tender, about 15 mins.
Discard bay leaves and season fennel w/salt & pepper.
2. Spread minced garlic on rimmed baking sheet (enough for halibut), & drizzle w/ remaining 1 tbs of wine.
Season skinned side of fillet w/salt & pepper and place it down on garlic.
Rub the top of fish w/ remaining 1 tbs of evoo and season w/ s&P.
Roast fish on top shelf for about 12 mins, until barely opaque in center.
3. Plate fish w/its juices and spoon braised fennel alongside.