Grilled Halibut With Potato-Fennel Puree
Delight in a symphony of flavors with this exquisite grilled halibut fillets recipe. Each succulent fillet is coated in a fragrant blend of chervil, fennel seeds, and zesty orange, promising a burst of taste in every bite. Accompanying this dish is a luscious potato-fennel puree, where tender Yukon Gold potatoes meld with sautéed fennel for a velvety, creamy texture. Embark on a culinary adventure as you savor the harmonious marriage of flavors that this dish offers – perfect for a special meal shared with loved ones.
— Constant Cookbook
Ingredients
- 4 skinless halibut fillets, each about 6 oz. and 1 inch thick
- 1/4 cup olive oil
- 1 Tbs. chopped fresh chervil, plus more for garnish
- 1 tsp. fennel seeds, crushed
- Grated zest of 1/2 orange
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. olive oil
- 2 fennel bulbs, quartered, cored and finely diced
- 2 1/2 cups chicken stock or reduced-sodium chicken broth
- 2 lb. Yukon Gold potatoes, peeled and quartered
- 1 tsp. kosher salt, plus more, to taste
- 2 Tbs. unsalted butter
- 1/2 cup half-and-half, heated
- 2 Tbs. mayonnaise
- Freshly ground pepper, to taste
Instructions
- Brush the halibut fillets with the olive oil to coat completely. In a small bowl, stir together the 1 Tbs. chervil, the fennel seeds, orange zest, salt and pepper. Sprinkle the mixture over the halibut fillets, distributing it evenly so that all sides are seasoned. Transfer the fillets to a shallow baking dish, cover and refrigerate for up to 4 hours. Bring to room temperature 15 minutes before grilling.
- To make the potato-fennel puree, in a large pot over medium-high heat, warm the olive oil. Add the fennel and sauté until translucent and golden, about 15 minutes. Add the stock, potatoes and the 1 tsp. salt. Reduce the heat to maintain a simmer, cover and cook until the potatoes are soft when pierced with a knife, about 30 minutes.
- Drain the potatoes and fennel in a colander, return to the pot and immediately mash with a potato masher. Add the butter and slowly pour in the half-and-half while stirring with a wooden spoon. Add the mayonnaise and continue to stir until light and creamy. Season with salt and pepper.
- Prepare a medium-hot fire in a grill. Lightly oil the grill rack and position it about 6 inches from the heat source.
- Grill the halibut fillets, turning once, until opaque throughout, 3 to 4 minutes per side. Garnish with chervil and serve immediately with the potato-fennel puree alongside. Serves 4.
- Adapted from Williams-Sonoma <i>Entertaining with the Seasons</i> (Free Press, 2010).
Yield
Serves 4.
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