Pan-fried halibut with soppressata and fennel

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

The mild flavor of white fish is the perfect foil for a more vibrant side dish. Use the savory and salty flavor of Italian dried soppressata to enrich the fennel-and-grape tomato broth served with the pan-fried halibut. Serve with a thick slice of fresh crusty bread to dip into the broth and savor every last drop.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 halibut fillets, 170g each, skinless
2 tbsp olive oil + extra for drizzling
110 g soppressata, cut into 0.5 cm cubes (about 1 cup)
1 fennel root, very thinly sliced (about 2 cups), greens trimmed and set aside
1 cup grape tomatoes, halved
1/4 cup pickled jalapeno pepper brine
2 tablespoons coarsely chopped pickled jalapeño peppers
3 tablespoons unsalted butter
3 tablespoons of vegetable oil
Crustless bread, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: halibut, sopressata, fennel bulb, grape tomatoes

Cooking the dish according to the recipe:

Heat olive oil in a large skillet over medium-high heat. Add the soppressata and cook until golden brown around the edges, 3 to 5 minutes.

Using a slotted spoon, transfer the sausage to a plate lined with paper towels.
Add the fennel to the skillet and cook until softened and lightly browned, 4-6 minutes. Add the toasted soppressata, tomatoes, jalapeño brine, pickled jalapeños, and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes are beginning to soften, about 5 minutes.

Stir in the butter. Turn off the heat and cover the pan with a lid.

In a large nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Season the halibut generously with salt and pepper. When the oil just begins to smoke, carefully place 2 fish fillets in the skillet and fry on both sides until golden brown, about 5 minutes.
Transfer the fish to a large plate. Fry the remaining fillets, adding the remaining vegetable oil if necessary.
For servingDivide the soppressata and broth mixture evenly among 4 shallow bowls. Top with the fish, drizzle with olive oil, and sprinkle with fennel. Serve with crusty bread, if desired.

Categories:

recipe / Pan / Main courses / Vegetables and mushrooms / Fish and seafood / Food Network - recipes / Italian cuisine

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