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Lemongrass & Ginger Infused Halibut w/ Braised Fennel

 

Number of Servings: 4
Prep Time: Overnight + 30 min Skill Level: Average

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

Web Link :

Korbel Champagne Recipes

 

NOTE: The recipes we provide on Chiff.com were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.

 

 

 

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