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Goat cheese, fig, and argan spread
Quinoa salad with pecans and cranberries
Halibut with braised fennel
The slightly sweet, anise-like flavor of fennel is a perfect accompaniment for fish. You can use foil packets instead of parchment paper, but parchment produces a slightly better result.
1 tbsp canola oil
1 tsp butter
1 large fennel bulb, cored and cut into thin strips
1 tbsp balsamic vinegar
1 tsp honey
1/4 cup chicken stock or water
1/4 tsp salt
1/4 tsp pepper
8 ounces of fresh halibut filets (2 4-ounce pieces)
2 tbsp dry white wine or dry vermouth
2 wedges lemon
sprigs of dill or tarragon
To prepare fennel
1. heat oil and butter in skillet and add fennel.
2. cook over medium heat, stirring frequently, about ten minutes, until lightly browned
3. add vinegar to fennel and scrape up any browned bits from pan.
4. add chicken stock or water to pan, cover and cook an additional fifteen minutes, or until tender.
5. drizzle with honey and season with salt and pepper.
To assemble packets
1. Fold a 12" square of parchment paper or foil in half and cut so that the sheet is roughly heart-shaped when unfolded.
2. Pile half the braised fennel in the center of the heart, to one side of the the fold.
3. Top fennel with one piece of halibut, a squeeze of lemon, one tablespoon of wine and a sprig of dill or tarragon.
4. Fold parchment in half over the filling and seal the edge by making in a series of small pleats, working your way around the edge toward the pointy end. Finish by twisting the point.
5. Place packets on baking sheet and bake at 375 degrees for fifteen minutes.
6. Let rest for 5 minutes before cutting into packets and serving.
Nutritional Information
| Serving size | Calories | Fat (g) | Carbohydrate (g) | Protein (g) |
|---|---|---|---|---|
| 1 packet | 211 | 9 | 7 | 24 |