- About 3 tbsp. olive oil
- 5 cups thinly sliced sweet onions (about 1 1/2 lbs.)
- 3 cups thinly sliced fennel bulb (about 1/2 lb.; save green fronds for garnish if you like)
- 2 tablespoons minced garlic
- 1/2 cup dry white wine
- 1 tablespoon grated orange peel
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon saffron threads, crumbled
- 2 cups coarsely chopped firm-ripe tomatoes (about 3/4 lb.)
- Kosher salt and freshly ground black pepper
- 4 pieces boned, skinned halibut fillet (1 in. thick, 5 to 6 oz. each), rinsed and dried
- Roasted Garlic Rouille
- calories 310
- caloriesfromfat 38 %
- protein 21 g
- fat 13 g
- satfat 1.7 g
- carbohydrate 26 g
- fiber 5.8 g
- sodium 100 mg
- cholesterol 25 mg
How to Make It
Pour 3 tbsp. oil into a large frying pan over medium heat. When hot, add onions, fennel, and garlic and cook, stirring occasionally, until very soft, about 15 minutes. Add wine, orange peel, thyme, and saffron; boil over medium-high heat, stirring often, until liquid has evaporated, about 3 minutes. Add tomatoes and salt and pepper to taste; reduce heat to low and cook, occasionally stirring gently, just until heated through, about 2 minutes.
Meanwhile, prepare a grill for direct medium-high heat (about 450°; you can hold your hand 5 in. above cooking grate only 4 to 6 seconds); oil grill well. Rub halibut all over with oil and sprinkle with salt and pepper.
Lay halibut on cooking grate; close lid if using a gas grill. Cook, gently turning once, just until fish is opaque but still moist-looking in center of thickest part (cut to test), 6 to 10 minutes total.
Spoon vegetables onto plates and top with halibut; garnish with fennel greens if you like. Serve rouille alongside.
Note: Nutritional analysis is per serving without rouille.