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Fennel and Apple Seared Halibut
Recipe By Michael Gershkovich
- Cooking and Prep: 40 m
- Serves: 4
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Contains:
Ingredients (14)
Main ingredients
Sommelier Suggests
Start Cooking
Cook the Halibut
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Thoroughly dry the fish with paper towel before cooking.
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Cut fish into one-inch slices, then lightly salt and pepper on one side.
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Dredge slices of fish in flour so that they are lightly coated and shake off any excess flour.
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Coat pan with olive oil and heat over a high flame. Sauté fish quickly, flipping after one to two minutes when it has a light, golden brown sear.
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Once the second side is golden brown, remove fish from pan. Add canola oil and return to flame.
Prepare the Sauce
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Add fennel and apple to pan, adding salt to taste. Add arak and stir through, then add wine and parsley. Simmer until wine is almost completely reduced.
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Add fish stock or water and stir. Let cook down for another two minutes.
To Serve
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Return fish to pan for one minute, then remove from flame and plate.
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Use leftover apple peels, parsley, and fennel to garnish, drizzle with olive oil, and sprinkle cayenne pepper to taste.
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