Grilled Halibut with Fennel, Tomatoes, and Roasted Garlic Rouille |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: About 1 1/4 hours. Make both red- and white-wine lovers happy. This meaty halibut dish goes both ways: We love it with a light-bodied, high-acid red, such as Sangiovese, and with two aromatic white Rhône grapes, Roussanne and Marsanne (traditionally blended with Viognier but now going solo more often). Ingredients:
about 3 tbsp. olive oil |
5 cups thinly sliced sweet onions (about 1 1/2 lbs.) |
3 cups thinly sliced fennel bulb (about 1/2 lb.; save green fronds for garnish if you like) |
2 tablespoons minced garlic |
1/2 cup dry white wine |
1 tablespoon grated orange peel |
1 tablespoon chopped fresh thyme leaves |
1/2 teaspoon saffron threads, crumbled |
2 cups coarsely chopped firm-ripe tomatoes (about 3/4 lb.) |
kosher salt and freshly ground black pepper |
4 pieces boned, skinned halibut fillet (1 in. thick, 5 to 6 oz. each), rinsed and dried |
roasted garlic rouille |
Directions:
1. Pour 3 tbsp. oil into a large frying pan over medium heat. When hot, add onions, fennel, and garlic and cook, stirring occasionally, until very soft, about 15 minutes. Add wine, orange peel, thyme, and saffron; boil over medium-high heat, stirring often, until liquid has evaporated, about 3 minutes. Add tomatoes and salt and pepper to taste; reduce heat to low and cook, occasionally stirring gently, just until heated through, about 2 minutes.
2. Meanwhile, prepare a grill for direct medium-high heat (about 450°; you can hold your hand 5 in. above cooking grate only 4 to 6 seconds); oil grill well. Rub halibut all over with oil and sprinkle with salt and pepper.
3. Lay halibut on cooking grate; close lid if using a gas grill. Cook, gently turning once, just until fish is opaque but still moist-looking in center of thickest part (cut to test), 6 to 10 minutes total.
4. Spoon vegetables onto plates and top with halibut; garnish with fennel greens if you like. Serve rouille alongside.
5. Note: Nutritional analysis is per serving without rouille.
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