Halibut With Fennel:
What's Coookin'

Aired on Superstation WGN
Saturday, August 6 and November 26, 2005
Show 221

Alex joins Chef Matthew Lyman who prepares halibut on a bed of fennel and arugula salad at One Pico in Santa Monica's Shutters on the Beach. A good source of vitamins B12 and B6, halibut is nutrient-dense and provides high-quality protein. Halibut is also very delicate and should not be cooked too long or too fast, otherwise it will become tough. Matt grills the halibut in olive oil for only several minutes and prepares a light tossed salad as a refreshing bed. Heirloom tomatoes, fennel, arugula, fresh basil and lemon juice are combined with a little olive oil and tomato water. Rich in vitamin C, fennel contains anethole, a great anti-oxidant nutrient that prevents cancer. This fish dish is a deliciously light and super-healthy choice.

Roasted halibut with fennel, basil and heirloom tomato salad
(Serves 4)

Ingredients:

4 thick, 6-ounce skinless halibut pieces
2 heads fennel, stems removed
7 medium basil leaves
5 assorted heirloom tomatoes
2 ounces baby arugula
3 lemons
3 Tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste
¼ teaspoon fennel pollen (optional)
Canola oil for sautéing fish
10 ripe roma tomatoes
1 teaspoon brown sugar
1 teaspoon salt
1 juniper berry
1 Tablespoon gin (optional)
3 Tablespoon olive oil

Preparation:

Season both sides of fish with salt and pepper to taste. Coat bottom of stainless or non-stick pan and sauté both sides at medium high heat.

Place in 350-degree oven for four minutes. Roughly chop all roma tomatoes and place in a mixing bowl. Crush juniper berry and add with gin and 1 teaspoon each brown sugar and salt to tomatoes. Set aside 30 minutes. Blend until very smooth and bring to boil in a stainless pot.

Strain through a fine mesh strainer and return to pot. Reduce tomato juice by half, return to blender and slowly add olive oil. Reserve and keep slightly warm. Shave fennel as thinly as possible. Cut heirloom tomatoes into bite-sized pieces. Roughly chop basil.

In a large mixing bowl, add fennel, basil, chopped tomatoes, arugula, salt, pepper and fennel pollen. Squeeze lemons over salad and add olive oil immediately before serving. Ladle a small amount of tomato sauce into each bowl. Toss salad with dressing and divide among four bowls. Gently place fish on top and serve.