Halibut Poached in Olive Oil with Braised Fennel and Tomato-Orange Marmalade

Serves 6

Ingredients:

For the Halibut:

  • ½ teaspoon cumin seeds

  • 1 teaspoon kosher salt, plus more to taste

  • ½ teaspoon freshly ground black pepper, plus more to taste

  • 1 ½ tablespoon anise seeds

  • 4 cups extra-virgin olive oil

  • 2 sprigs thyme

  • 1 fresh bay leaf

  • 1 piece star anise

  • 1 head of garlic, halved crosswise

  • 4 shallots, sliced thin

  • 1 tablespoon coriander seeds

  • 1 tablespoon fennel seeds

For the Braised Fennel (recipe follows; optional):

  • 2 large or 3 small bulbs fennel, washed and trimmed

  • 2 tablespoons unsalted butter

  • 1 teaspoon sea salt

  • ½ teaspoon freshly ground white pepper

  • ⅓ cup dry white wine

  • 1½ cups chicken stock (homemade or low-sodium canned)

For the Tomato-Orange Marmalade:

  • 3 medium navel oranges

  • 3 tablespoons extra-virgin olive oil

  • 4 large ripe beefsteak tomatoes, peeled, seeded, and diced

  • Kosher salt and freshly ground black pepper

  • 30 pitted niçoise olives, plus additional for garnish

PROCEDURE:

  1. Prepare the halibut: Season the halibut fillets on both sides with salt and pepper, then sprinkle with the anise seeds. Place the seasoned fillets on a plate, cover with plastic wrap, and cure in the refrigerator for about 40 minutes. Meanwhile, place the oil, thyme, bay leaf, star anise, garlic, shallots, coriander seeds, and fennel seeds in a deep skillet or Dutch oven large enough to hold the fish in a single layer. Season the oil lightly with salt and pepper and bring it to a gentle simmer over medium heat. Reduce the heat to low and cook for 30 minutes to combine the flavors.

  2. Prepare the tomato-orange marmalade: Use a vegetable peeler to remove the zest of the oranges, then cut the oranges in half and squeeze out about ¾ cup of their juice; reserve their zest. Place 1 tablespoon of the oil in a large skillet over high heat. When the oil is hot, add the tomatoes, season with salt and pepper, and cook, stirring frequently, until the tomatoes release their juices, about 5 minutes. Remove the skillet from the heat; transfer the tomatoes to a strainer set over a bowl and allow them to drain for several minutes.

  3. Return the strained juice to the skillet over medium heat and reserve the tomatoes. Cook the strained tomato juice until the pan is almost dry then add the orange juice. Simmer the mixture until it reduces by one-third (to about ½ cup), about 7 minutes. Add the orange zest and the reserved tomatoes, and simmer for about 5 minutes to combine the flavors, then stir in the remaining 2 tablespoons of oil and the olives. Season the marmalade with salt and pepper and set aside in a warm place until ready to serve. (The marmalade can be made in advance, refrigerated, and reheated prior to serving.)

  4. Cook the Halibut for about 15 minutes before you plan to serve the dish, heat the seasoned 4 cups of poaching oil to a steady temperature of 160° to 175°F.; at this temperature, it will not simmer but occasional small bubbles will appear.

  5. Use a spatula to gently slide the halibut fillets into the oil. Poach until the fish is almost cooked through, about 5 minutes. Carefully remove the fillets, transfer them to a plate lined with paper towels to drain, and set them aside to rest in a warm place for 5 minutes.

  6. Using a very sharp knife, slice each halibut fillet lengthwise into pieces about 1 inch thick. Spoon equal portions of the tomato-orange marmalade onto each of six warm dinner plates. (Arrange equal portions of braised fennel, if using, on each plate.) Place a sliced halibut fillet on each plate and drizzle a small amount of the reduced braising liquid, if using, and some of the remaining flavored olive oil on top. Season with a sprinkling of additional salt, garnish with additional olives, and serve.

  7. Braised fennel: Cut the fennel bulbs in quarters (or halves, if they are small), then slice them lengthwise, about ½ inch thick. Melt the butter over medium heat in a skillet large enough to hold the fennel slices in a single layer. (If necessary, divide the butter and fennel between two skillets.) Add the fennel slices, season with the salt and pepper, and brown evenly on both sides, 12 to 15 minutes. Add the wine and simmer until the pan is almost dry. Add the stock and raise the heat to bring it to a simmer. Reduce the heat slightly, cover the pan, and braise the fennel slices for about 20 minutes. Turn the fennel slices over and continue to braise until they are tender, about 15 minutes more. Remove the fennel from the braising liquid and reserve. Raise the heat to medium-high and reduce the braising liquid until it thickens to your preference, 5 to 10 minutes. Serve the braised fennel with the reduced braising liquid as a sauce.