Halibut with Braised Fennel
Instructions:
- 2 teaspoons olive oil or vegetable oil
- 1 teaspoon fennel seeds
- 2 medium fennel bulbs (about 1 pound each),
- trimmed and cut lengthwise into very thin slices
- 3â„4 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1â„4 cup balsamic vinegar
- 2 tablespoons water
- 4 halibut steaks, 1 inch thick (about 6 ounces each)
- 1. In nonstick 12-inch skillet, heat oil over mediumhigh
- heat. Add fennel seeds; toast, stirring, 1 minute.
- Add sliced fennel, 1â„2 teaspoon salt, and 1â„8 teaspoon
- pepper; cover and cook, stirring occasionally, 5 minutes.
- Stir in vinegar and water; cover and cook, stirring
- occasionally, until sauce has thickened and glazes fennel,
- about 3 minutes.
- 2. Reduce heat to medium. Arrange halibut in single
- layer on top of fennel; sprinkle with remaining 1â„4 teaspoon
- salt and remaining 1â„8 teaspoon pepper. Cover
- and cook until halibut turns opaque throughout and
- flakes easily when tested with a fork, about 10 minutes.