By Executive Chef William Bennett of Corral de Tierra Country Club
Ingredients:
4, 6 oz. Portions of halibut fillet, skin off, no bones
¾ lb. Fingerling or other small yellow waxy potato
1 head Fennel, trimmed, cored, sliced thinly crosswise, green tops minced
Olive oil
Lemon juice
Salt and pepper, to taste
Ingredients for Salsa Verde:
½ Persian cucumber, washed, small diced
1 Small shallot, peeled and minced
1 Garlic clove, peeled, crushed and minced
1 Anchovy fillet, rinsed, minced
1 tbsp. Capers, drained, rinsed, chopped
2-3 Meyer lemons, zested, juiced, no seeds
1 large bunch Italian flat leaf parsley, washed, dried, chopped
1 tbsp. White wine vinegar
½ to ¾ cup Good extra virgin olive oil
Salt and pepper, to taste
Make Salsa Verde
Stir all ingredients for salsa verde together in bowl using ½ cup olive oil to start, adding more olive oil if you need the sauce looser.
Taste and season with salt and pepper.
Reserve sauce on side.
Boil potatoes in salted water until just cooked through, drain, cut in halves, reserve.
While potatoes are cooking, prepare fennel; toss the sliced fennel with a bit of minced fennel tops and a tablespoon or so of lemon juice and olive oil, season with salt and pepper. Salad should be lightly dressed.
Season halibut fillets on both sides with kosher salt and a small amount of black pepper.
Sear halibut flesh side down in a hot non-stick pan with a film of oil.
Allow fish to cook over medium-high heat undisturbed until golden brown on the bottom.
Carefully flip fish over and lower heat to medium and continue to cook until your fish is desired doneness. Medium well is good, just slightly underdone in center.
Using a slotted spatula, remove fish and place on paper towel lined dinner plate.
Plate your dinner: Season the boiled potatoes with a splash of olive oil and salt and pepper, arrange them on a plate, add the fennel salad on the top with a halibut fillet and spoon about 2 tablespoons of the salsa verde over the fish.
Chef William Bennett
Corral de Tierra Country Club