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Sunday, April 17, 2011

Wine-Braised Fennel with Roasted Halibut


Wine-Braised Fennel with Roasted Halibut is out of this world!  
I found this recipe in the Food and Wine magazine and I 
adapted it more to my taste and size of the portion I was making for myself.  
So this Wine-Braised Fennel with Roasted Halibut 
is for all you single people out there.  
It is so easy to make and talk about healthy, low calorie and delicious.


The fennel players!


In a medium sized skillet, heat 1 tablespoon olive oil.  Add the fennel wedges, season with salt and pepper and sprinkle with crushed red pepper.  



Cover and cook over medium heat about 6 minutes and turn fennel over and cover for another 6 minutes until fennel is browned.  
Remove cover and add the ½ cup wine, 



¼ cup water, bay leaf and raisins and simmer over low heat, turning the fennel wedges a few times, until most of the wine has evaporated and fennel is tender.



Discard bay leaf and season fennel with salt and freshly ground black pepper.



Halibut Players!


Meanwhile, spread minced shallot on a baking sheet coated with stick-free foil in the shape of the fish.  Drizzle with the 1 tablespoon of wine.  



Season the fish fillet with salt, freshly ground black pepper and a very light sprinkle of crushed red pepper flakes and a few green leafy fronds from the fennel bulb.  Rub the fish with the remaining olive oil. 



Roast halibut on the top shelf of oven for about 10 minutes, (depending on the thickness of your fillet), until it is barely opaque in the center.


Transfer halibut to a plate with its cooking juices, 
spoon braised fennel alongside and serve.





The Recipe:




Wine-Braised Fennel with Roasted Halibut

Serving 1

1 1/2 tablespoons olive oil
1 fennel bulb, cut into 1 inch thick wedges
salt and freshly ground black pepper
1/8 teaspoon crushed red pepper
½ cup plus 1 tablespoon dry white wine
¼ cup water
1 bay leaf
2 tablespoons golden raisins
½ small shallot, minced
6 ounce skinless halibut fillet

In a medium sized skillet, heat 1 tablespoon olive oil.  Add the fennel wedges, season with salt and pepper and sprinkle with crushed red pepper.  Cover and cook over medium heat about 6 minutes and turn fennel over and cover for another 6 minutes until fennel is browned.  Remove cover and add the ½ cup wine, ¼ cup water, bay leaf and raisins and simmer over low heat, turning the fennel wedges a few times, until most of the wine has evaporated and fennel is tender.  
Discard bay leaf and season fennel with salt and freshly ground black pepper.

Meanwhile, spread minced shallot on a baking sheet coated with stick-free foil in the shape of the fish.  Drizzle with the 1 tablespoon of wine.  Season the fish fillet with salt, freshly ground black pepper and a very light sprinkle of crushed red pepper flakes and a few green leafy fronds from the fennel bulb.  Rub the fish with the remaining olive oil. 
Roast halibut on the top shelf of oven for about 10 minutes, (depending on the thickness of your fillet), until it is barely opaque in the center.

Transfer halibut to a plate with its cooking juices, spoon braised fennel alongside and serve.

Happy Eating!

Recipe adapted from Food and Wine with some additions and deletions

1 comment:

Medifast Coupon said...

Do you think I could use tilapia instead of the halibut?

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