This is a fish dish that can be prepared quickly for a weeknight meal. Just have all your ingredients prepped and ready to go and the dish will be done in less than 30 minutes.
It’s also a dish that is easily adjusted to preference. Maybe you prefer more fennel and less olives? Or maybe you prefer more orange zest and an added squeeze of orange juice. However you prepare this dish, it will be fresh and flavorful and delight the palate.
Serves 2 (can be easily doubled)
¾ -1lb Halibut (thinner filet’s if you can find them as they are easier to pan sear), or your favorite firm white fish, cut into two pieces or 4 smaller pieces for ease of cooking.
Salt and fresh cracked black pepper
1 tablespoon clarified butter with 1 tablespoon olive oil
1-2 tablespoons unsalted butter
1 fennel bulb, thinly sliced
1 orange, zested
1 medium clove garlic, finely minced
Handful of sliced green olives
2 tablespoons of mixed chopped Italian parsley and fresh thyme
¼ cup dry white wine (I used the DaVinci Pinot Grigio)
Season the halibut filet’s with salt and freshly cracked black pepper.
Heat a large non-stick or fish friendly skillet over medium high heat and add the butter and oil, combining the two as the butter melts.
When the butter/oil is hot but not smoking, add the halibut filets flesh side down. Let the filets cook in the pan for about 5 minutes or until the flesh side down has formed a nice golden brown crust and comes off the pan easily.
Flip the fish to skin side down and finish cooking, turning the heat down to medium if needed. Fish typically cooks 10 minutes for every inch of thickness. This is true for most medium to thick fleshed fish such as halibut, salmon, swordfish, etc.
When the fish is done, transfer to a platter and keep warm.
Over medium to medium high heat, add the unsalted butter to the fish pan and let it melt. Add the sliced fennel bulb and allow it to caramelize a bit, turning golden brown. Just before the fennel is done, add the garlic and cook for one minute longer.
Stir in the ¼ cup of white wine and chopped fresh herbs. Let the wine reduce by half and then add the orange zest and green olives.
Hold the skillet over the heat just until the mixture is warmed through, season the mixture with additional salt and pepper to taste and add one more pat of butter. Let the butter melt and then divide the fennel mixture onto two plates.
Top the fennel mixture with a piece of halibut and garnish with additional chopped Italian parsley and orange zest.
Serve with a side of fresh pasta tossed in olive oil, crushed red pepper, garlic and parmesan and a glass of.