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
Fill a small saucepan about 3/4’s full with water. Bring to a boil. Make an "x" with a paring knife on bottom of the tomato, cutting just through skin.
Fill a large bowl with ice and cold water. Place tomato in the 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 tomato-oil mixture on each plate. Place a filet on top of sauce and a scoop of fennel puree next to the filet. Garnish with dill and serve.