Chef Dean Zanella's Poached Halibut With Vegetables

Recipe Ingredients

1 cup	237ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Onion - diced (large)
6 cups	1422ml	Boiling or fingerling potatoes - cut in half (small)
1 cup	146g / 5.1oz	Leek, white and light green parts - diced (large)
1		Carrot - thinly sliced
1		Fennel bulb - diced
1		Garlic clove - thinly sliced (large)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
12		Cherry tomatoes - (to 24) - halved
1/2 cup	118ml	Fish or vegetable broth
4		Halibut filets - (6 oz ea) - rinsed, blotted dry
12		Basil leaves (large)

Recipe Instructions

Heat oil in large saucepan over medium-low heat. Add onion and potatoes. Stir to separate. Cook until potatoes begin to soften and onion turns translucent, about 7 minutes.

Add leek, carrot, fennel and garlic. Season with salt and pepper to taste. Increase heat to medium-high. Cook, uncovered, until vegetables are tender, about 5 minutes. Strain vegetables over bowl, reserving oil.

Put drained vegetables, tomatoes and broth in large saute pan with oven-proof handle. Season fish with salt and pepper. Place in single layer on top of vegetables. Drizzle fish with 1/4 cup reserved oil.

Cook over medium heat until liquid starts to bubble, about 6 to 8 minutes. Cover. Bake at 400 degrees until fish is barely opaque, about 15 to 20 minutes.

To serve, use slotted spoon to transfer fish and vegetables to 4 warm dinner plates. Place pan over medium heat. Add basil leaves to liquid. Cook until basil wilts, about 15 seconds. Spoon basil and some remaining liquid over fish, dividing evenly. Serve immediately.

This recipe yields 4 servings.

Each serving: 823 calories; 336 mg sodium; 63 mg cholesterol; 73 grams fat; 21 grams carbohydrates; 22 grams protein; 1.12 grams fiber.

Source:
The Los Angeles Times, 10-13-1999

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