- 1/4 cup olive oil, divided
- 1 Vidalia onion, diced
- 6 garlic cloves, minced
- 2 small zucchini, diced
- 1 large red bell pepper, seeded and diced
- 2 large tomatoes, peeled, seeded, and diced
- 1 fennel bulb, diced, fronds reserved
- 6 3-ounce halibut fillets (wild preferred)
- Zest of 1 orange
- Zest of 1 lemon
- Salt and freshly ground black pepper
- 1 cup white wine
- 3 shallots, minced
- 1/4 cup dry sherry
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon minced fresh chives
- Juice of 1 lemon
Preheat the oven to 350 degrees.
To prepare the vegetables, heat a large sauté pan on medium-high heat and add 2 tablespoons olive oil. When the oil is hot, add the onion and cook for 3 minutes. Add 4 of the minced garlic cloves, the zucchini, red pepper, tomatoes and diced fennel and cook for 4 minutes. Transfer to a platter.
Place the halibut fillets in a bowl and toss them gently with the remaining 2 tablespoons olive oil and the orange and lemon zests. Season with salt and pepper. Place the fillets in a large braising pan. Add the wine, shallots, remaining 2 garlic cloves, sherry, parsley, chives, and lemon juice and cook on medium heat for 4 minutes.
Cover the pan and bake in the oven for 12 to 14 minutes, or until halibut is cooked through.
Remove the fillets from the oven and transfer them with a slotted spoon onto the vegetables on the platter. Garnish with a few fronds of fennel. Strain the sauce from the braising pan through a fine-mesh sieve into a small serving bowl or sauceboat. Serve with the halibut.
This recipe is courtesy of Chef Frank McClelland, world-class chef and owner of L’Espalier restaurant in Boston. He is one of the nation’s master chefs and was early to embrace the farm-to-table or "locavore" dining philosophy. This recipe is from his cookbook Wine Mondays: Simple Wine Pairings with Seasonal Menus.