Halibut Braised in a Tomato-Fennel Broth

Halibut Braised in a Tomato-Fennel Broth
Photo by Scott Phillips


  • 1 bulb fennel, trimmed, quartered, cored, and thinly sliced lengthwise
  • ½ cup dry white wine (like Sauvignon Blanc)
  • 2 cloves garlic, minced
  • 3 Tbs. chopped fresh basil or flat-leaf parsley
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • One 1-½ lb. skin-on halibut fillet, cut into four even portions, rinsed, and dried
  • + 1 more ingredients
    • One 14-½-oz. can diced tomatoes, with their juices

Season the fillets with salt and pepper. Heat 2 Tbs. of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Flip and sear the skin side for 4 minutes. Transfer the fillets to a plate; if the sk...

View full recipe at Fine Cooking


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