1 fennel bulb, chopped 1 carrot, chopped 2 teaspoons cilantro, chopped 10 Tablespoons olive oil 1 tomato Juice of 1 lime 1 teaspoon dill, minced 1/2 cup olive oil 4 halibut filets Salt and pepper Dill sprigs for garnish
Directions
Fill a small saucepan about 3/4’s full with water. Bring to a boil.
Make an x with a paring knife on the bottom of the tomato, cutting just through skin.
Fill a large bowl with ice and cold water. Place tomato in boiling water for 30 seconds and then immediately transfer to ice water. Peel, seed and chop tomato.
For fennel puree: Place fennel and carrot in a steamer over simmering water and steam for 30 minutes or until tender. Remove from heat and transfer to a food processor. Add cilantro and puree all. Stir in 2 tablespoons oil and set aside.
In a medium bowl, whisk together 6 tablespoons oil, tomato, lime juice and dill, until emulsified. Season to taste with salt and pepper; set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons oil. When hot, add halibut filets. Cook on each side until browned and meat is opaque throughout.
To serve: Spoon 1/4th of tomato-oil mixture on each plate. Place a filet on top of sauce and a scoop of fennel puree next to filet. Garnish with dill and serve.
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