Sauteed Halibut with Shaved Fennel Salad Recipe

Name: Sauteed Halibut with Shaved Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fennel bulb; 2 tbsp. basil olive oil; 1 tbsp. red wine vinegar; 2 tbsp. minced shallot; 1/4 tsp. salt; 1/4 tsp. Freshly ground pepper; 1/2 small red onion; 2 c. baby spinach leaves; 3/4 lb. baby red potatoes; 3/4 c. chicken broth; 2 tbsp. basil olive oil; 1 1/2 lb. halibut fillet (1 1/2-inches thick); 1 tsp. kosher salt; 1/4 tsp. Freshly ground black pepper; 1/2 c. dry white wine; 2 tsp. unsalted butter

Servings: persons

1 small fennel bulb
2 tbsp. basil olive oil
1 tbsp. red wine vinegar
2 tbsp. minced shallot
1/4 tsp. salt
1/4 tsp. Freshly ground pepper
1/2 small red onion
2 c. baby spinach leaves
3/4 lb. baby red potatoes
3/4 c. chicken broth
2 tbsp. basil olive oil
1 1/2 lb. halibut fillet (1 1/2-inches thick)
1 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1/2 c. dry white wine
2 tsp. unsalted butter

1
Salad: Using a mandolin or V-slicer, cut fennel lengthwise into very thin slices.
2
In a large bowl, whisk oil, vinegar, shallot, salt, and pepper.
3
Scatter onion over dressing, then top with fennel and spinach (do not toss).
4
Potatoes: Place potatoes and broth in a small saucepan and bring to a boil; reduce heat to medium-low, cover, and simmer 10 minutes, or until just tender when pierced with a knife.
5
Drain; keep warm.
6
Halibut: Meanwhile, heat oil in a large nonstick skillet over medium-high heat until oil is hot.
7
Season halibut with salt and pepper.
8
Add fillets to skillet; cook until golden brown on first side, about 4 minutes.
9
Turn fillets; cook 3 to 4 minutes longer, until barely opaque in center.
10
Remove to a plate.
11
Deglaze skillet with wine and bring to a boil.
12
Reduce by half, then remove from heat and swirl in butter until emulsified.
13
Place potato slices on plates.
14
Top with halibut; spoon pan sauce over fillets.
15
Toss fennel salad and serve with halibut.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 small fennel bulb, 2 tbsp. basil olive oil, 1 tbsp. red wine vinegar, 2 tbsp. minced shallot, and more.

Yes, Sauteed Halibut with Shaved Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sauteed Halibut with Shaved Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions