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.