Recipes

Halibut with Fennel, Olives and Cherry Tomatoes

Halibut with Fennel, Olives and Cherry Tomatoes

Halibut with Fennel, Olives and Cherry Tomatoes

Ingredients
4 Halibut fillets - 4-5 ounces (skinned and deboned)
olive oil
1 fennel bulb - sliced thinly (reserve fennel fronds for garnish)
1 small onion - sliced thinly
2 garlic cloves - sliced
1 lemon - sliced thinly
salt and pepper
1 cup kalamata olives, pits removed
1 cup cherry tomatoes - halved
½ cup Kunde Chardonnay
3 tbsp. butter - cut into small chunks

Directions
In large skillet over medium heat sauté fennel and onion in olive oil for 5-7 minutes. Add garlic, lemon, salt and pepper and sauté for 2-3 minutes more. Transfer to a plate and set aside. In same skillet over medium/high heat, add more olive oil and cook halibut on each side for 3-5 minutes. Add fennel mixture back into skillet with fish - arranging around fish - then add olives, tomatoes and wine. Cover to cook for 3-4 more minutes. Remove lid and add butter. Cook for a few more minutes. Taste and adjust seasoning.

Serve fish drizzled with pan juices and fresh fennel fronds.

Serve with:
Kunde Wildwood Chardonnay