Pan-seared Halibut with Herbed Fennel Butter and Sweet Peas



Makes 4 servings

Recipe from

Coastal Living


2 tablespoons unsalted butter
1/2 cup minced fennel bulb
1 tablespoon minced shallot
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
1 teaspoon minced fresh tarragon
3/4 cup water
1 fish bouillon cube
1 large tomato, seeded and chopped
1/4 cup dry white wine
6 tablespoons heavy whipping cream
1/2 cup unsalted butter, cut into pieces
4 (6-ounce) halibut fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 cup frozen sweet peas, thawed
1 teaspoon chopped fresh fennel sprigs
1 teaspoon fresh lemon juice
1/4 teaspoon salt


Melt 2 tablespoons butter in a medium saucepan. Add fennel bulb and next 4 ingredients; sauté over medium heat 3 minutes or until tender. Remove fennel mixture with a slotted spoon, and set aside.

Combine 3/4 cup water and bouillon cube in same pan, stirring until dissolved. Add tomato and wine; bring to a boil. Reduce heat to medium-high, and cook 10 to 12 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a small bowl, discarding solids.

Return sauce to pan; stir in whipping cream. Cook over medium heat 8 minutes or until reduced by half. Remove from heat; gradually stir in 1/2 cup butter. Stir in reserved fennel mixture. Set aside, keeping warm.

Sprinkle fillets evenly with kosher salt and pepper. Heat oil in a large nonstick skillet over medium-high heat; add fish. Cook, skin side up, 4 minutes or until lightly browned. Turn fish, and cook 4 additional minutes or until fish flakes with a fork. Set aside.

Melt 3 tablespoons butter in a small saucepan over medium heat. Stir in peas and next 3 ingredients; cook 2 minutes or until thoroughly heated.

Spoon fennel sauce evenly onto 4 serving plates, and top with halibut. Spoon pea mixture evenly over each fillet.

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note