Originally published June 13, 2007 at 12:00 AM | Page modified June 26, 2007 at 2:31 PM
Recipe: Baked Halibut with Lemon-Fennel Sauce
Serves 4
Sauce:
1 tablespoon pine nuts
½ cup dry white wine
¼ cup golden raisins
2 tablespoons peeled and minced shallots
½ cup finely diced fennel (leaves reserved)
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
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1 tablespoon minced parsley
Halibut:
1 1/3 pounds halibut fillet, cut into 4 serving pieces
1 tablespoon extra-virgin olive oil
½ teaspoon salt
Freshly ground black pepper
Fennel leaves
1. To prepare sauce: Put pine nuts into a small skillet and place on medium heat. Toast 4 minutes, or until the nuts begin to take on a little color. Remove from heat and set aside, stirring occasionally, until golden. Set aside.
2. Combine wine and raisins in a small pan and bring to a boil. Reduce heat and simmer 3 minutes or until about 2 tablespoons of the wine remains. Transfer to a bowl. Stir in shallots, diced fennel, lemon zest and juice, olive oil, salt, pepper and parsley. Set aside.
3. To prepare halibut: Preheat oven to 450 degrees. Place fish on a rack in a baking pan, or use a broiler pan, and drizzle with olive oil. Sprinkle with salt and pepper. Lay a few of the fresh fennel leaves on top. Cook about 10 to 12 minutes per inch of thickness. Test fish in the thickest part for doneness.
4. Using a wide spatula, transfer fish to plates. Spoon sauce over fish, sprinkle with pine nuts and serve.
Copyright © 2007 The Seattle Times Company
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