Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes

Recipe courtesy of El Dorado Kitchen
TOTAL TIME: 40 min
Prep: 25 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 servings
LEVEL: Intermediate


  • 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
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        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.
        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.
        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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