Pan Roasted Halibut With Yellow Pepper and Fennel Fondue, Apple Jalapeno Salad, and Coconut-Yogurt Emulsion

From Gregory Gourdet, Executive Chef at Saucebox in Portland

FOR THE FENNEL GLAZE

8 oz. Fresh lime juice
8 oz. Sugar
2 T. Fennel seeds, toasted until fragrant and crushed coarse in a spice grinder
1 T. Salt
1 T. Crushed Thai chili

Combine all ingredients in a small saucepan and simmer to reduce by 1/3.

FOR THE FENNEL-PEPPER FONDUE

2 Medium yellow onions, sliced thin
2 Bulbs fennel, washed, sliced thin
2 Yellow bell peppers, deseeded, sliced thin
2 oz. Ginger, julienned
10 Cloves garlic, sliced thin
Olive oil
Salt

In a shallow pot, sweat garlic, ginger and onions in salt and olive oil until translucent. Add yellow peppers, fennel and a little more salt. Cover to sweat. Once vegetable juices have been released, uncover pot and cook vegetables gently until tender.

FOR THE COCONUT-YOGURT EMULSION

8 oz. Coconut milk
8 oz. Coconut juice, with pulp
2 oz. Yogurt
1 T. Salt

FOR THE APPLE-JALAPEÑO SALAD

Fennel, shaved thin on a mandoline
Scallions, sliced thin
Red jalapeño, sliced thin
Fennel fronds, picked
Thai basil leaves, picked
Olive oil
Sea salt

TO MAKE FISH

6 oz. Halibut fillet, per person

Season halibut with salt, sear gently only on one side in a hot pan with a little olive oil. Finish cooking in a 400F degree oven for about seven minutes. When the center of the fish is just slightly pink take out of the oven, drizzle with some fennel glaze and baste. Let fish finish cooking and rest off heat.

TO PLATE

Reheat fennel-pepper fondue, place a mound off center in a large serving bowl. Place a piece of fish on top of fondue. In a small sauce pot heat up coconut-yogurt emulsion and whisk until frothy. Spoon sauce into bowl. Place the salad on top of fish. Drizzle plate with olive oil.