Ingredients
2 halibut fillets
1 large fennel bulb, thinly sliced (reserve the fronds for garnish)
2 large oranges (1 thinly sliced into rounds, 1 squeezed for about 1/2 cup juice)
1 shallot, thinly sliced
1/2 cup dry white wine
1/4 cup chicken or vegetable stock
2 tablespoons butter or extra virgin olive oil
salt and pepper to taste
Directions
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In a large skillet with a lid, heat the butter or oil over medium heat. Add the sliced fennel and shallots.
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Sauté for 5 to 7 minutes, until they’re soft and slightly translucent. Add the garlic and cook for another minute until fragrant.
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Pour in the orange juice, white wine, and stock. Bring the mixture to a gentle simmer. Season the liquid with a pinch of salt and pepper.
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Lay the orange slices directly into the liquid to create a "bed" for the fish.
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Season the halibut fillets with salt and place them on top of the orange and fennel. The liquid should come about halfway up the side of the fish.
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Turn the heat to low, cover the skillet, and gently simmer for 8 to 10 minutes. The fish is done when it is opaque throughout and flakes easily with a fork.
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Remove the fish and fennel to a plate. Turn the heat to high for 2 to 3 minutes to reduce the liquid into a slightly thicker glaze.
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Spoon the fennel and sauce over the halibut.
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Garnish with the reserved fennel fronds and a crack of fresh pepper.
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