Recipe: Baked Halibut with Lemon-Fennel Sauce
1 tablespoon pine nuts
½ cup dry white wine
¼ cup golden raisins
2 tablespoons peeled and minced shallots
½ cup finely diced fennel (leaves reserved)
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon minced parsley
1 1/3 pounds halibut fillet, cut into 4 serving pieces
1 tablespoon extra-virgin olive oil
½ teaspoon salt
Freshly ground black pepper
1. To prepare sauce: Put pine nuts into a small skillet and place on medium heat. Toast 4 minutes, or until the nuts begin to take on a little color. Remove from heat and set aside, stirring occasionally, until golden. Set aside.
2. Combine wine and raisins in a small pan and bring to a boil. Reduce heat and simmer 3 minutes or until about 2 tablespoons of the wine remains. Transfer to a bowl. Stir in shallots, diced fennel, lemon zest and juice, olive oil, salt, pepper and parsley. Set aside.
3. To prepare halibut: Preheat oven to 450 degrees. Place fish on a rack in a baking pan, or use a broiler pan, and drizzle with olive oil. Sprinkle with salt and pepper. Lay a few of the fresh fennel leaves on top. Cook about 10 to 12 minutes per inch of thickness. Test fish in the thickest part for doneness.
4. Using a wide spatula, transfer fish to plates. Spoon sauce over fish, sprinkle with pine nuts and serve.
Seattle Times transportation reporter Mike Lindblom describes some of the factors that may have led to the collapse of the I-5 bridge over the Skagit River in Mount Vernon on Thursday, May 23.