Pan-Seared Halibut with Soppressata and Fennel Recipe

Name: Pan-Seared Halibut with Soppressata and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 4 ounces soppressata, cut in 1/4-inch dice (about 1 cup); 1 fennel bulb, halved, cored and very thinly sliced (about 2 cups), fronds reserved; 1 cup grape tomatoes, halved; 1/4 cup pickled jalapeno juice; 2 tablespoons roughly chopped pickled jalapenos; 3 tablespoons unsalted butter; 3 tablespoons vegetable oil; Four 6-ounce halibut fillets, skin-off; Kosher salt and freshly ground black pepper; Crusty bread, for serving

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces soppressata, cut in 1/4-inch dice (about 1 cup)
1 fennel bulb, halved, cored and very thinly sliced (about 2 cups), fronds reserved
1 cup grape tomatoes, halved
1/4 cup pickled jalapeno juice
2 tablespoons roughly chopped pickled jalapenos
3 tablespoons unsalted butter
3 tablespoons vegetable oil
Four 6-ounce halibut fillets, skin-off
Kosher salt and freshly ground black pepper
Crusty bread, for serving

1
Heat the olive oil in a large high-sided saute pan over medium-high heat.
2
Add the soppressata and cook until lightly browned around the edges, 3 to 5 minutes.
3
Use a slotted spoon to transfer the soppressata to a paper-towel-lined plate.
4
Add the fennel to the pan and cook until just softened and lightly browned, 4 to 6 minutes.
5
Add the browned soppressata, tomatoes, jalapeno juice, pickled jalapenos and 2 cups water.
6
Cook until the liquid has reduced by almost half and the tomatoes just start to soften, about 5 minutes.
7
Stir in the butter.
8
Turn off the heat and cover with a lid.
9
Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high to high heat.
10
Sprinkle the halibut liberally with salt and pepper.
11
When the oil just starts to smoke, gently place 2 of the fillets in the pan and sear until browned on both sides, about 5 minutes total.
12
Transfer to a large plate.
13
Sear the remaining fillets, using the remaining vegetable oil if needed.
14
To serve, divide the soppressata mixture and broth evenly among 4 shallow bowls.
15
Top with the halibut, a drizzle of olive oil and garnish with the reserved fennel fronds.
16
Serve with crusty bread if desired.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for drizzling, 4 ounces soppressata, cut in 1/4-inch dice (about 1 cup), 1 fennel bulb, halved, cored and very thinly sliced (about 2 cups), fronds reserved, 1 cup grape tomatoes, halved, and more.

Yes, Pan-Seared Halibut with Soppressata and Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Halibut with Soppressata and Fennel

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