Herb Steamed Halibut with Carmelized Fennel, Marinated Tomatoes, and Sweet Garlic Broth
Seafood of Las Vegas
Ingredients:
3 fresh halibut (6, 8 oz portions)
2 bulbs of fennel
1 pint cherry tomatoes
12 cloves of fresh garlic
1 baby spinach
13 baby carrots
1 pint of fish stock or vegetable stock
Preparation:
Season your fish with salt, pepper, herbs, and a pinch of lemon zest. Wrap the fish in plastic wrap with 1 tablespoon of olive oil. Place fish in the steamer for 9 minutes. Cut the fennel into wedges and saute until golden brown on both sides. Add the roasted garlic and fish stock to the saute pan containing the sauteed fennel wedges. Cut the cherry tomatoes in half and toss them with olive oil, salt, pepper, and herbs, and reserve until ready to use. (This can be done in advance.) Assemble the plate.
Makes 3 servings
Courtesy of Executive Chef of Aureole, Mandalay Bay Resort & Casino, Las Vegas
 Mandalay Bay Resort & Casino |
 Paris Casino Las Vegas |