Halibut with Orange-Fennel Salsa
Serves 6
Ingredients for Halibut
6 7 oz Halibut portions, cut into ½-inch thick fillets
4-5 oz Olive Oil
Ingredients for Raspberry Beurre Blanc
8 oz White Wine Vinegar
8 oz White Wine
2 Shallots, roughly chopped
2 oz Heavy Cream
¼ cup Raspberries (fresh or frozen)
8 oz Butter, cubed
½ tsp Kosher Salt
¼ tsp White Pepper
Ingredients for Orange-Fennel Salsa
6 Oranges, medium size, segments only
5 oz Fennel bulb, thinly sliced
2 tbsp fresh Tarragon, roughly chopped
1 tbsp Green Onions, thinly sliced
½ tsp Kosher Salt
½ tsp coarse Black Pepper
Method for Raspberry Beurre Blanc
• Place vinegar, wine and shallots in a small saucepot.
Reduce by half over medium-high heat.
• Reduce heat to low and continue to simmer until about
4 oz remains.
• Add cream and raspberries and simmer until cream
thickens.
• Add cubed butter 2 pieces at a time, stirring in between
additions to make sure the butter is fully incorporated
before adding more.
• Season with kosher salt and pepper. Strain sauce and
hold in a warm area until ready for service.
Method for Orange Fennel Salsa
• Cut the peel and pith off of the orange, then cut segments
between membranes using a paring knife.
• Clean or remove outer portion of fennel bulb; slice in
half and remove core.
• Thinly slice fennel and place into a small bowl with
water.
• Pick tarragon leaves from stem and roughly chop.
• Slice green onions.
• Drain fennel slices and pat dry.
• Add all ingredients together and season with salt and
pepper. Reserve in refrigerator.
Method for Halibut
• Heat a medium sauté pan over medium to high heat.
• Season fish fillets with salt and pepper to taste.
• Add a small amount of olive oil to the pan (enough so
that the fish does not stick).
• Place 2 fillets in pan and sear for 1-2 minutes. Flip fish
and sear for 1-2 minutesmore and place on a greased
sheet pan.
• Sear remaining fillets in the same manner.
• Place fillets in a 350° oven for 2-3 minutes until done.
• Plate fish and top with fresh salsa. Drizzle raspberry
beurre blanc on and around the fish. Serve with rice or
mashed potatoes and vegetable of your choice