Fennel Crusted Alaskan Halibut with Garlic Aioli
Ingredients
- 4 each (8 ounce) Orca Bay halibut fillets
- 2 tbsp. fennel seed, freshly ground
- 1 tbsp. black pepper, freshly ground
- 2 tsp. sea salt
- 8-2 inch round Yukon
- Potatoes cut in half
- 2 bunches broccoli rabe, trimmed, washed and blanched
- 4 cloves garlic, silvered
- For Aioli: 2 cloves garlic
- For Aioli: 1 egg yolk
- For Aioli: 1 lemon, juiced
- For Aioli: 1/2 cup olive oil
- For Aioli: 1 tsp, white wine vinegar
- For Aioli: Salt and pepper to taste
15 minutes / Serves 4 / Print Recipe
Instructions
Garlic Aioli
- In a food processor add the yolk, garlic, lemon juice, and vinegar.
- Slowly drizzle olive oil into the food processor until thick. If the aioli separates add a touch of water with the processor still running.
- Season with salt and pepper.
Fish
- Season the fish with the fennel seed, salt and pepper on the top side of the fish and let sit for 5 minutes. Heat a large skillet on medium high.
- Add 2 tbsp of olive oil and place the fish in the skillet fennel side down.
- Cook for 3 minutes.
- Place fish into the 350 degree oven for 3 minutes ——do not flip the fish. Remove fish from oven, turn over in hot pan on stove top.
- Leave fish in pan to finish cooking. (do not put back on heat)
