Lemongrass & Ginger Infused Halibut w/ Braised Fennel

Ingredients

INFUSED OIL

Peel of orange, cut into long strips
3 whole stalks of lemongrass, trimmed and chopped
1, 3-inch piece of ginger, peeled and sliced
1/4 fennel bulb cored and chopped
1 cup olive oil

HALIBUT W/ BRAISED FENNEL
2 small fennel bulbs, trimmed and sliced
1/2 cup Korbel Natural Champagne
4, 6 oz. Halibut filets
Salt and pepper to taste
1 Tbs. Fresh basil
1 tsp. Fresh thyme
1 medium tomato, seeded and chopped

Instructions:

INFUSED OIL

1. Combine orange peel, lemongrass, ginger, chopped fennel and oil in a medium saucepan, bring to a boil. Remove from heat, cover, and steep over night.

2. Strain and reserve oil.

HALIBUT W/ BRAISED FENNEL

1. Cook slices of fennel in 2 Tbs. Infused oil in a sauté pan over medium-high heat for about 5 minutes, add champagne and reduce heat, cover and simmer until tender, set aside.

2. Season halibut with salt and pepper.

3. In a separate pan, heat 3 Tbs. Infused oil over high heat, add halibut and sear, about 2 minutes, should be nice and brown.

4. Turn halibut over, cover and reduce heat.

5. Cook until opaque, about 2-3 minutes.

8. Serve halibut over braised fennel, drizzled with infused oil and garnish with basil, thyme and tomatoes.

Submitted By :

Korbel Champagne

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