This is my 100th post! I didn’t even realize it until I posted. I feel like I should celebrate or something. So yeah me for posting 100 ideas, recipes, photos, advices, and wellness inspired posts. Who knew that so many people on the planet cared about healthy living. You, my readers inspire me and I’m grateful for your support.
The inspiration for this recipe came from Sunset magazine and the author used sablefish. Sablefish, also known as black cod, is a lovely, healthy fish but I don’t love it. Its actually more expensive and harder to find than halibut, although you can order both fishes from Alaskan fish suppliers. I use Island Seafoods in Kodiac. Sablefish is very rich and loaded with omega 3 but it’s too soft and oily for me. I usually have Alaskan halibut in my freezer so I substituted it for the black cod. I think salmon would pair nicely with this citrus slaw too.
I like to braise halibut in seasoned broth and wine to give it a flavor boost and to keep it moist. Oranges and halibut were meant to be together and oranges are in season now. Savoy cabbage is mild and slightly sweet and holds up well in the citrus and fennel slaw.
I have been missing my virtual friends (not my “make believe” friends, just to be clear) so I will be stopping by their blogs with this delicious, nutrient packed, paleo diet inspired meal that is perfect for guests or a weekend meal at home. A nice glass of dry Sauvignon Blanc or Spanish Albariño would be a lovely addition. You’ll need an acidic wine to stand up to the citrus unless you have given up wine for the New Year. If so then try a nice hot cup of jasmine or chamomile and ginger tea.
Halibut and Orange Fennel Slaw
1 tablespoon of fennel seed
1 1/2 teaspoon kosher salt
1 teaspoon ground black pepper
4 halibut filets, 4-6 oz per serving
1/2 cup dry white wine
1 cup broth, chicken or vegetable, low sodium
1 fennel bulb
5 cups thinly sliced savoy cabbage
1 carrot grated
3 tablespoons olive oil divided
Zest of 1 lemon
3 tablespoons lemon juice
2 teaspoons orange zest
2 oranges, divided. Slice one for braising liquid and cut one into sections for the slaw
1-Toast fennel seeds in a sauce pan until fragrant about 1 minute. Set aside 1 teaspoon of fennel seeds. Grind the remaining seeds in a mortar with dash of salt and pepper. Rub mixture over fish and set aside.
2- Slice the white fennel bulb into thin slices. Chop greens and stems for braising liquid. Slice one orange. Peel and chop the other orange into segments.
3- Place orange slices, fennel stems, low sodium broth, and dry white wine in a large sauce pan. Simmer for 10 minutes to infuse broth with orange and fennel.
4- Slice cabbage into thin slices and combine with fennel in a large bowl. Grate or spiralize the carrot.
5- In a small bowl combine 3 Tsp olive oil, lemon zest, lemon juice, orange zest, reserved whole fennel seeds, salt and pepper. Whisk to combine and pour over cabbage, carrot and fennel. Toss until covered. Add orange segments and set aside.
6- Place halibut over simmering orange slices and braise fish on medium heat until done. About 10 minutes depending on the thickness. It should be opaque but not dry.
7- Serve halibut over a generous portion of prepared slaw.
Inspiration from Kate Washington’s recipe in Sunset Magazine January 2015. Sablefish with Savoy Cabbage and Fennel Slaw.
23 Comments Add yours
Definitely trying this one out!
It’s a great healthy meal Vanessa. Enjoy.
Tracey, this looks absolutely delicious. I love fennel and orange, however combined with halibut (which is a blast from my past in Canada!) it’s just a gorgeous, flavour packed, healthy meal. Love this! Thanks for bringing this to the party. Happy Fiesta Friday!
Thank you Selma and thanks for hosting FF. Can you get halibut? Salmon or any cod would be good too.
We do get halibut but I think it’s better in Canada! In London, I prefer haddock and monkfish.Salmon is great too and trout. We are lucky with fish and seafood hear – quite a lot of choice.
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Hi Tracey, Fennel and orange are such a classic combination and with halibut, what a wonderfully fresh dish to bring in the dead of winter! Have a great time at the party this week and hope to continue seeing you at future Fiesta Fridays!
Thanks for hosting Sue. I try to get to FF with a healthy meal every week but I was lost for a few weeks. I’m back.
This looks delicious Tracey – I will have mine with salmon 🙂
I’m going to try it with salmon too. The slaw would be great as a stand alone side dish too. I think that I can have a bacon pecan bar if I eat a low fat fish dish. What do you think? I can’t get your dessert out of my head.
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This looks so fresh and delicious! I’m pinning it!
Pin away Julie. This would make most guests happy I think.
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Your halibut looks amazing, as does the slaw. Delicious meal!
Thank you Arlene. Halibut sometimes needs a flavor boost but I do love it.
Love this recipe. Besides being straightforward and great on its own, it inspires me to use some of these ingredients in similar dishes. Thanks for sharing it.
Let me know what you come up with Hilda. You are so clever. Shrimp seems like a natural addition as does chicken. Oh, what about bulgar or lentils. So many combinations. Good thing it’s citrus season. 🙂
Sounds wonderful and looks delicious. I love halibut and it sounds so good with the fennel and oranges. Visiting from #PureBlogLove 🙂
Thanks for stopping by Joy. I love fish especially with citrus and I love all things fennel.
Thanks Johanne. I like your recipes too.
Yum! I’m working on learning to cook fish. This sounds great!
I’ll keep posting and you keep trying. Together, we will find a recipe that works for you. Fish is so low in calories so we can eat more.
Happy New Year! Congratulations on your 100 th post. Halibut with orange and fennel sounds awesome! What flavors! I could however substitute it with any other fish ? I am all for promoting healthy eating and living!