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Parve
Medium
40 Minutes
Diets 
Watch as Mike creates this dish here.
1 Honey Crisp apple, diced
1–2 tablespoons Arak or other anise-flavored liquor
pinch of cayenne pepper
1/2 cup finely shaved fennel
flour
2 pounds fillet of halibut
1 tablespoon canola oil
1 teaspoon Gefen Extra-Virgin Olive Oil
2 sprigs parsley
pepper
salt
1/2 cup fish stock or water
1/3 cup white wine such as Elvi InVita
Thoroughly dry the fish with paper towel before cooking.
Cut fish into one-inch slices, then lightly salt and pepper on one side.
Dredge slices of fish in flour so that they are lightly coated and shake off any excess flour.
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.
Once the second side is golden brown, remove fish from pan. Add canola oil and return to flame.
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.
Add fish stock or water and stir. Let cook down for another two minutes.
Return fish to pan for one minute, then remove from flame and plate.
Use leftover apple peels, parsley, and fennel to garnish, drizzle with olive oil, and sprinkle cayenne pepper to taste.
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