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extra-virgin olive oil onions fennel garlic Italian plum tomatoes kosher salt white wine chicken stock capers basil unsalted butter
Viewed: 50 - Published at: 7 years agoIngredients
- 1/3 cup extra-virgin olive oil plus more for brushing
- 2 cups finely chopped onions
- 2 cups chopped fennel
- 2 garlic cloves, minced
- Two 28-ounce cans Italian plum tomatoes, drained
- Kosher salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/4 cup chicken stock or canned low-sodium broth
- 1/4 cup capers, drained and coarsely chopped
- 1 cup coarsely chopped basil, plus small leaves for garnish
- 2 tablespoons unsalted butter
- 8 skinless halibut fillets (6 to 7 ounces each), about 1 inch thick
Method
- In a large deep skillet, heat 1/3 cup of olive oil.
- Add the onions and fennel and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes to the skillet and break them up with a fork.
- Season with salt and pepper and cook over low heat until most of the liquid has evaporated, 15 to 20 minutes.
- Add the wine, stock and capers and cook over low heat for 10 minutes.
- Stir the chopped basil and the butter into the sauce.
- Light a grill.
- Brush the halibut fillets with olive oil and season generously with salt and pepper.
- Grill over high heat until just cooked through, about 4 minutes per side.
- Spoon the sauce onto a large deep platter, set the fillets on the sauce and garnish with basil leaves.
- Serve hot or at room temperature.
