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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psychopathical COD moble
[email protected]This dish is amazing! The halibut is cooked perfectly and the fennel and soppressata add a delicious touch. I would definitely make this again.
FLORIDABrandy
[email protected]This recipe is a keeper! The halibut is cooked perfectly and the soppressata and fennel add a delicious touch. I would definitely make this again.
Amankwah Emmanuel
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The halibut was cooked perfectly and the fennel and soppressata added a lot of flavor. I would definitely make this again.
abid gill
[email protected]This dish is so flavorful and easy to make! The halibut is cooked perfectly and the soppressata and fennel add a delicious touch. I would definitely make this again.
Seth Nkrumah
[email protected]I love this recipe! The halibut is always cooked perfectly and the soppressata and fennel add a delicious flavor. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make fish dish.
Thandolwethu Maphosa
[email protected]The pan-seared halibut with soppressata and fennel is a great recipe for a quick and easy weeknight meal. The fish cooks in just a few minutes and the fennel and soppressata add a lot of flavor. I would definitely make this again.
Mamata Nepali
[email protected]This dish was easy to make and absolutely delicious! The halibut was cooked perfectly and the fennel and soppressata added a nice touch of flavor. I would definitely recommend this recipe.
israel mcewen
[email protected]I'm not a big fan of fish, but I decided to give this recipe a try and I'm glad I did! The halibut was cooked perfectly and the soppressata and fennel added a lot of flavor. I would definitely make this again.
Daniel Bean
[email protected]The pan-seared halibut with soppressata and fennel is a great recipe for a special occasion dinner. The fish is cooked to perfection and the flavors of the soppressata and fennel are a perfect complement. I would highly recommend this recipe.
Serenity Smith
[email protected]I tried this recipe last night and it turned out amazing! The halibut was cooked perfectly and the fennel and soppressata added a delicious flavor. I will definitely be making this again.
Md Mide
[email protected]This pan-seared halibut dish with soppressata and fennel was an absolute delight! The fish was cooked to perfection, with a crispy outer layer and a tender, flaky interior. The soppressata added a savory richness, while the fennel provided a refreshi