Pan Seared Halibut with Caramelized Fennel Jam

Enjoy tender pan-seared halibut fillets topped with a flavorful caramelized fennel jam. This dish combines the richness of halibut with the sweet-savory depth of slow-cooked fennel, making it a delightful gourmet meal option.

Halibut:

• 2 lbs. halibut filets
• 2 tablespoons Ultra Premium Olive Oil
• Salt and fresh ground pepper, to taste
• Juice from one lemon

Fennel Jam:

• 2 tablespoons Ultra-Premium Extra Virgin Olive Oil
• 2 large shallots, cut into thin slices
• 1½ pounds fennel, trimmed, quartered, cored, and thinly sliced
• Salt and freshly ground pepper, to taste
• 3 garlic cloves, minced
• 1 teaspoon fresh lemon juice

Instructions:

1. Prepare the Fennel Jam:
   • Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the shallots and cook, stirring, until they begin to soften, about 5 minutes.
   • Add the sliced fennel and a pinch of salt. Cook, stirring often, until the fennel begins to soften, about 5 minutes more.
   • Reduce heat to low, cover, and cook slowly for 45 minutes, stirring occasionally. The mixture should cook down to a purée-like consistency.
   • Add minced garlic, taste, and adjust salt and pepper. Stir together, cover, and simmer for another 15 minutes until the mixture is lightly colored and very soft.
   • If there is excess liquid, cook uncovered until the purée thickens. Stir in fresh lemon juice, adjust seasonings to taste. Serve warm or at room temperature.
2. Cook the Halibut:
   • Preheat a skillet with olive oil over medium-high heat.
   • Season halibut filets generously with salt and pepper.
   • Gently add the halibut filets to the skillet. Cook for 3-4 minutes on the first side until a crust forms.
   • Carefully flip the fish over, reduce heat to medium, and continue cooking for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
3. Serve:
   • Plate the cooked halibut filets.
   • Squeeze fresh lemon juice over each portion.
   • Top generously with caramelized fennel jam.
   • Serve immediately.