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Chefs Pantry - Party Sized
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Panettone from Italy
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Beaufort Cheese
BINCHO-TAN Japanese Charcoal
Bottarga
CHERRIES
COLOMBA EASTER Cakes
CUSTOM GOURMET GIFT BOXES
Fra'Mani Salami
Fresh Fish
GARLIC
Holiday Gourmet Gifts
Nonnettes from France
PANETTONE
PANFORTE
PARMIGIANO-REGGIANO
Sardinian Cheese
Stocking Stuffers
Tomme Brulee Cheese
Torrone and Nougat
Truffles & Mushrooms
Wild Alaskan Salmon
Gourmet Survival Kit
Early Robin Cherries Picked-at-their-Peak
Bing Cherries from Washington
Rainer Picked-at-their-Peak Cherries
Lapin The Giant of Sweet Cherries from Washington
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Argencove Chocolate
Asin Tibuok
Big Island Bees
Blacklick Spice Company
Bona Furtuna
Breramilano Cova and Co
Brontedolci Pasticceria
Chocolat Moderne
Fallot Mustard Mill
Felchlin Chocolate
Firefly Kitchens
Flamigni
Fra' Mani Handcrafted Foods
Garden Treasures Organic Farm
Hawkshead Relish Company
Heritage Shortbread
Island Bakery
Jaipur Avenue Masala Chai
Karuna Chocolate
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MISSION Chocolate
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Ortiz Seafood Company
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San Giacomo
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Stone Grindz Chocolate
Summerdown Mint
Tasmanian Honey Company
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White Label Chocolate
Wildwood Chocolate
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Roasted Halibut with Wine Braised Fennel Recipe
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Directions
Roasted Halibut with Wine Braised Fennel
This recipe was adapted from the April 2011 issue of Food and Wine magazine, it is simple and delicious!
Ingredients
3 Tbsp. of extra virgin
olive oil
3 fennel bulbs, cut through the cores into 1 inch-thick pieces
Salt and freshly ground
Tellicherry black pepper
1/4 tsp.
aleppo pepper
1 cup plus 1 Tbsp. dry white wine
1/4 cup water
2 bay leaves
1/4 cup golden raisins
1 small shallot, minced
One 2 1/2 lb skinless halibut or striped bass fillet
Directions
1. Preheat the oven to 450. In a large skillet heat 2 tablespoons of the olive oil. Add the fennel wedges cut side down, season with salt and black pepper and sprinkle with the aleppo pepper. Cover and cook over moderate heat until the fennel is browned, about 12 minutes, turning the wedges halfway through. Add 1 cup of the wine and the water, bay leaves, and raisins and simmer over low heat, turning the wedges a few times, until most of the water has evaporated and the fennel is tender, about 15 minutes. Discard the bay leaves and season the fennel with salt and black pepper.
2. Meanwhile, spread the minced shallot in the shape of the fish fillet on a rimed baking sheet and drizzle with the remaining 1 tablespoon of wine. Season the skin side of the fillet with salt and black pepper and set it down on the minced shallot. Rub the top of the fish with the remaining 1 tablespoon of the olive oil and season with salt and black pepper. Roast the halibut on the top shelf of the oven for about 12 minutes, until it is barely opaque in the center.
3. Transfer the halibut with its cooking juices, to a platter, spoon the braised fennel alongside and serve.
Make ahead.
The braised fennel can be refridgerated over night in an air tight container. Reheat gently before serving.
6 servings
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