Time: About 1 1/4 hours. Make both red- and white-wine lovers happy. This meaty halibut dish goes both ways: We love it with a light-bodied, high-acid red, such as Sangiovese, and with two aromatic white Rhône grapes, Roussanne and Marsanne (traditionally blended with Viognier but now going solo more often).

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

310 calories; calories from fat 38%; protein 21g; fat 13g; saturated fat 1.7g; carbohydrates 26g; fiber 5.8g; sodium 100mg; cholesterol 25mg.
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