Halibut with Braised Fennel
English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.
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Ingredients
- Peel of 1 orange, cut into large strips
- 3 whole stalks lemongrass, trimmed and chopped
- 1 (3") piece ginger, peeled and thinly sliced
- 1⁄2 bulb fennel, cored and thinly sliced
- 1 cup extra-virgin olive oil
- 2 lb. small fennel, trimmed and thickly sliced lengthwise
- 4 (6-oz.) halibut filets, with skin
- Salt
- freshly ground black pepper
- 1 tbsp. chopped fresh basil
- 1 tbsp. chopped fresh thyme
- 1 medium tomato, seeded and finely diced
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