Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill

1. 1

   In a saute pan add the sliced fennel and the sambuca.

2. 2

   Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable.

3. 3

   Put the pan over low heat, and let the sambuca ignite.

4. 4

   Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize.

5. 5

   At this point it will start to bubble.

6. 6

   Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill.

7. 7

   Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess.

8. 8

   Set aside.

9. 9

   Score the fish fillets, cut them in half and season with salt and pepper, to taste.

10. 10

    Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down.

11. 11

    Allow to cook for 3 to 5 minutes.

12. 12

    Remove from the heat.

13. 13

    To serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.

14. 14

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

15. 15

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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