Baked Halibut With Fennel Cucumber Raita Recipes

BRAISED HALIBUT WITH FENNEL IN PUTTANESCA SAUCE

Braised Halibut with Fennel in Puttanesca Sauce image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, sliced
1 small bulb fennel, trimmed, cored and sliced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 28-ounce can whole peeled tomatoes, crushed by hand
4 or 5 wide strips lemon zest
1/4 cup halved pitted kalamata olives
2 teaspoons capers, plus 1/2 teaspoon brine
1/2 teaspoon sugar
4 6- to 7-ounce skinless halibut fillets
Chopped fresh parsley, for topping

Steps:

Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.

BAKED HALIBUT WITH FENNEL & CUCUMBER RAITA

Baked Halibut with Fennel & Cucumber Raita image

I'm just starting to get into cooking with cast iron and this was the first dinner recipe I've made with it. It turned out wonderful! My husband really enjoyed this halibut. I'm sure any kind of white fish would be just as good.

Provided by Lyn Blankenship

Categories Fish

Number Of Ingredients 14

Ingredients

CUCUMBER-FENNEL RAITA:
1 c sour cream
1/2 c diced cucumber
1/2 c diced fennel bulb
1 tsp chopped mint leaves
1/4 tsp salt
1/4 tsp pepper
PREPARE FISH:
1 fresh fennel bulb, thinly sliced
4 halibut fillets, 6-8oz each & 1" thick, skin removed
1/2 c olive oil, extra virgin
1 lemon, thinly sliced
1 Tbsp finely chopped fresh thyme leaves
1 tsp sea salt

Steps:

1. To prepare raita, mix together the sour cream, cucumber, fennel, mint, salt and pepper in a medium bowl. Refrigerate until ready to serve.
2. To prepare fish, position a rack in the center of the oven and preheat to 375.
3. Place the sliced fennel in a 10-12" cast iron skillet. Lay the halibut fillets on top of the fennel and drizzle with the olive oil. Scatter the lemon slices, thyme and sea salt over top. Cover with foil and bake until the fish flakes easily when tested with a fork, 15-20 minutes. Serve with Cucumber-Fennel Raita, green salad and crusty bread.

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