Ryan and keep saying we're going to make some halibut that has been in our freezer for months now. However, we never actually make it. It was the forgotten item until now! We received a bunch of fennel in our last crop share and we usually just grill it.
However, I found this recipe out on Cooking Light.com and thought it would be fantastic to use for our halibut.
Fennel-Marinated Halibut with Fennel Tzatziki
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons fennel seeds, crushed
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt, divided
4 (6-ounce) halibut fillets
1 cup plain low-fat yogurt
1/2 cup shredded fennel bulb
2 teaspoons chopped fennel fronds
1 garlic clove, minced
Combine first 5 ingredients and 1/4 teaspoon salt in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 1 hour, turning occasionally.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add 1/4 teaspoon salt, shredded fennel bulb, chopped fennel fronds, and garlic. Cover and refrigerate.
Remove fish from bag; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with yogurt sauce.
The halibut was great! We cooked it well and the fennel flavor wasn't too strong, but perfect for this dish.
Alongside the halibut, we served a beet salad, also from Cooking Light.
We didn't have endive or spinach and instead just used some of our salad mix. The salad was great! I think the dressing made it so much more enjoyable as everything mixed together well.