Baking in a tin foil packet can be a great tool to infuse flavors into delicate fish. Steamed in citrus, this halibut soaks up the essence of citrus mingled with sweet potato. The juice is packed with flavor. Spoon this goodness over the top before serving.
Serves 2
2 halibut filets
1 small yam, peeled
1 tsp extra-virgin olive oil
½ fresh fennel bulb
2 tsp fresh tarragon, chopped, plus whole leaves for garnish
Zest of ½ orange, then squeezed for juice
1 tsp fresh ginger, grated
Kosher salt and freshly ground pepper to taste
- Heat oven to 350 degrees. Skin and debone halibut. Slice the yams and fennel lengthwise on a mandoline. Steam yam slices for 1 minute in a steamer with ½ cup water and remove. (Don’t oversteam, the slices need to hold their shape.) In small sauté pan, heat oil to medium and sauté fennel with freshly cut tarragon for several minutes (until partly cooked but still crisp). Cut the fennel and yam into long ¼-inch strips.
- Cut 2 pieces of aluminum foil into 12-inch squares. Place steamed slices of yam on aluminum foil. Add mixture of fennel and tarragon. Place halibut on top. Top halibut with strips of fennel and yam as garnish. Add small amount of chopped tarragon and orange zest. Add teaspoon of oil to the orange juice, whisk, and pour over top. Sprinkle grated ginger over top. Salt and pepper to taste.
- Loosely fold the foil over the halibut. Bake for 10-15 minutes until fish is opaque. Plate, spoon liquid over fish, and garnish with tarragon.
