PAN-SEARED HALIBUT WITH SOPPRESSATA AND FENNEL
The Chopped Dinner Challenge this week was soppressata. We used the spiciness and saltiness of the cured ham to flavor the broth under a meaty halibut fillet. Chopped Basket Ingredient: soppressata
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large high-sided saute pan over medium-high heat. Add the soppressata and cook until lightly browned around the edges, 3 to 5 minutes. Use a slotted spoon to transfer the soppressata to a paper-towel-lined plate. Add the fennel to the pan and cook until just softened and lightly browned, 4 to 6 minutes. Add the browned soppressata, tomatoes, jalapeno juice, pickled jalapenos and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes just start to soften, about 5 minutes. Stir in the butter. Turn off the heat and cover with a lid.
- Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high to high heat. Sprinkle the halibut liberally with salt and pepper. When the oil just starts to smoke, gently place 2 of the fillets in the pan and sear until browned on both sides, about 5 minutes total. Transfer to a large plate. Sear the remaining fillets, using the remaining vegetable oil if needed.
- To serve, divide the soppressata mixture and broth evenly among 4 shallow bowls. Top with the halibut, a drizzle of olive oil and garnish with the reserved fennel fronds. Serve with crusty bread if desired.
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md imranjk96u
[email protected]This recipe is a must-try for any seafood lover.
Nabin Khan
[email protected]I'm not a big fan of fish, but this dish changed my mind.
william edmondson
[email protected]This dish is a feast for the senses.
Tori Camacho
[email protected]This recipe is a game-changer! I'll never cook halibut any other way.
Zameer 786
[email protected]I can't wait to make this dish again!
Jayed Gazi
[email protected]This dish is perfect for a special occasion or a weeknight meal.
Brooklyn Chimwaza
[email protected]The capers added a nice briny touch to the dish.
Tony The Greek
[email protected]The fennel gave the dish a lovely anise flavor.
Keamogetswe Ramadiro
[email protected]The soppressata added a nice salty and spicy kick to the dish.
Teena Brideau
[email protected]Would highly recommend this recipe to anyone who loves seafood.
Amaria Roberson
[email protected]5/5 stars! This recipe is a winner.
Ernest Mashabela
[email protected]This dish is definitely a keeper. It's easy to make and incredibly delicious.
Saqib Sohail
[email protected]I followed the recipe exactly and it turned out amazing. The sauce was flavorful and the fish was cooked perfectly.
Wisal Ahmed
[email protected]The halibut was cooked to perfection - tender and flaky, with a crispy outer layer. It paired perfectly with the savory soppressata and the aromatic fennel.
Pari Chaudhary
[email protected]This pan-seared halibut dish was an absolute delight! The combination of soppressata, fennel, and capers created a symphony of flavors that tantalized my taste buds.