Best Low Carb Recipes - Halibut with Fennel Salad

Best Low Carb Recipes - Halibut with Fennel Salad

Ingredients
Salad:

• 1 small fennel bulb
• 2 tbsp. basil olive oil
• 1 tbsp. red wine vinegar
• 2 tbsp. minced shallot
• 1/4 tsp. salt
• 1/4 tsp. Freshly ground pepper
• 1/2 small red onion
• 2 c. baby spinach leaves

Potatoes:

• 3/4 lb. baby red potatoes
• 3/4 c. chicken broth

Halibut:

• 2 tbsp. basil olive oil
• 1 1/2 lb. halibut fillet (1 1/2-inches thick)
• 1 tsp. Kosher salt
• 1/4 tsp. Freshly ground black pepper
• 1/2 c. dry white wine 
• 2 tsp. unsalted butter

Directions

• Salad: Using a mandolin or V-slicer, cut fennel lengthwise into very thin slices. In a large bowl, whisk oil, vinegar, shallot, salt, and pepper. Scatter onion over dressing, then top with fennel and spinach (do not toss).
• Potatoes: Place potatoes and broth in a small saucepan and bring to a boil; reduce heat to medium-low, cover, and simmer 10 minutes, or until just tender when pierced with a knife. Drain; keep warm.
• Halibut: Meanwhile, heat oil in a large nonstick skillet over medium-high heat until oil is hot. Season halibut with salt and pepper. Add fillets to skillet; cook until golden brown on first side, about 4 minutes. Turn fillets; cook 3 to 4 minutes longer, until barely opaque in center. Remove to a plate.
• Deglaze skillet with wine and bring to a boil. Reduce by half, then remove from heat and swirl in butter until emulsified.
• Place potato slices on plates. Top with halibut; spoon pan sauce over fillets. Toss fennel salad and serve with halibut.

source https://www.countryliving.com/food-drinks/recipes/a11717/sauteed-halibut-shaved-fennel-salad-rbk0308/