Recipe courtesy of El Dorado Kitchen
40 min
25 min
15 min
4 servings


  • 2 pounds Alaskan halibut fillet
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 5 sprigs fresh thyme
  • 2 garlic cloves
  • 1 tablespoon butter
  • 1 cup fish fume
  • 1 cup cooked diced Yukon gold potato
  • 1 bulb fennel, small dice, cooked soft
  • 1 heirloom tomato, small dice (recommended: Brandywine)
  • 1-ounce nicoise olives
  • 1 sprig basil, leaves chopped
  • Salt and freshly ground black pepper
  • Dash sherry vinegar
  • 5 red peppers, roasted, peeled and diced
  • 1 tablespoon parsley oil
  • 3 scallions, julienne


Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.

Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.

To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.

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