Pan Roasted Halibut, Fennel, Potatoes and Salsa Verde by Executive Chef William Bennett of Corral de Tierra Country Club

Ingredients:

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4, 6 oz. Portions of halibut fillet, skin off, no bones

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¾ lb. Fingerling or other small yellow waxy potato

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1 head Fennel, trimmed, cored, sliced thinly crosswise, green tops minced

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Olive oil

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Lemon juice

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Salt and pepper, to taste

Ingredients for Salsa Verde:

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½ Persian cucumber, washed, small diced

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1 Small shallot, peeled and minced

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1 Garlic clove, peeled, crushed and minced

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1 Anchovy fillet, rinsed, minced

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1 tbsp. Capers, drained, rinsed, chopped

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2-3 Meyer lemons, zested, juiced, no seeds

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1 large bunch Italian flat leaf parsley, washed, dried, chopped

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1 tbsp. White wine vinegar

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½ to ¾ cup Good extra virgin olive oil

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Salt and pepper, to taste

Directions:

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Make salsa verde:

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Stir all ingredients for salsa verde together in bowl using ½ cup olive oil to start, adding more olive oil if you need the sauce looser.

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Taste and season with salt and pepper.

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Reserve sauce on side.

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Boil potatoes in salted water until just cooked through, drain, cut in halves, reserve.

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While potatoes are cooking, prepare fennel; toss the sliced fennel with a bit of minced fennel tops and a tablespoon or so of lemon juice and olive oil, season with salt and pepper. Salad should be lightly dressed.

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Season halibut fillets on both sides with kosher salt and a small amount of black pepper.

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Sear halibut flesh side down in a hot non-stick pan with a film of oil.

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Allow fish to cook over medium-high heat undisturbed until golden brown on the bottom.

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Carefully flip fish over and lower heat to medium and continue to cook until your fish is desired doneness. Medium well is good, just slightly underdone in center.

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Using a slotted spatula, remove fish and place on paper towel lined dinner plate.

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Plate your dinner: Season the boiled potatoes with a splash of olive oil and salt and pepper, arrange them on a plate, add the fennel salad on the top with a halibut fillet and spoon about 2 tablespoons of the salsa verde over the fish.

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