Cranberry Poached Halibut - alive magazine

Ingredients

• 2 tsp (10 mL) extra-virgin olive oil
• 1 shallot, chopped
• 2 garlic cloves, peeled and minced
• 1 tsp (10 mL) fennel seeds
• 3/4 cup (180 mL) port
• 2 cups (500 mL) fresh or frozen cranberries
• 1 Tbsp (15 mL) honey
• 1 tsp (5 mL) fresh thyme
• 1 tsp (5 mL) lemon zest
• 1/4 tsp (1 mL) dried red pepper flakes
• 1/4 tsp (1 mL) salt
• 4 - 5 to 6 oz (142 to 170 g) pieces halibut
• 1/3 cup (80 mL) roughly chopped hazelnuts
• 1/4 cup (60 mL) chopped parsley