Tom's Pistachio-Crusted Halibut with Fennel Balsamic

Tom's Pistachio-Crusted Halibut with Fennel Balsamic

Ingredients

• ~~ For the Pistachio-Crusted Halibut ~~
• 4 portions (total about 1-1/2 pounds) wild Pacific Halibut fillet, skinned
• 1/4 cup extra virgin olive oil
• 2 teaspoon apple cider vinegar
• 1 cup (125 grams) raw pistachios, crushed with a mortar and pestle
• 1 teaspoon sea salt
• ~~ For garnish ~~
• 1 cup grape tomatoes
• 1 cup fennel, thinly sliced
• 1 shallot, thinly sliced
• olive oil and sea salt
• star apple (or carambola), thinly sliced
• ~~ For the Fennel Balsamic Gastrique ~~
• 1 tablespoon olive oil
• 1/4 cup fennel, thinly sliced and divided into two portions
• 1 tablespoon Pernod
• 1/4 cup Celia's Traditional balsamic vinegar
• 1 tablespoon raw honey

Directions

1. 1.To prepare the fish, wash the fillets and dry with paper towel.
2. 2.In a small bowl, whisk together the olive oil and apple cider vinegar. Set aside.
3. 3.Put fish in a baking dish and rub the fillets with salt. Pour the olive oil and vinegar mixture on to the fish and marinate in the refrigerator for 30 minutes, or up to 2 hours.
4. 4.Preheat oven to 400 F.
5. 5.Remove fish from the refrigerator and press the crushed pistachios on top of the skin side of each halibut fillet to create a crust.
6. 6.Place your baking dish or pan in the oven and bake for 8 minutes. Do not overcook.
7. 7.Place the sliced fennel and grape tomatoes in another baking dish, season with a little salt, and drizzle with olive oil. Roast on 400 F for 15 minutes or until golden on the edges and soft. Set aside.
8. 8.In a small frying pan, heat oil over medium high. Fry shallots until golden brown and crispy. Drain on paper towels and set aside.
9. 9.To make the gastrique, heat olive oil in a sauce pan over medium. Add 1/4 cup of fennel and cook until translucent and soft, about 5 minutes. Discard the fennel.
10. 10.Increase the heat to medium-high and add a tablespoon of Pernod, if using, and reduce for 1 to 2 minutes or until the liquid reduces to half the amount.
11. 11.Add the balsamic vinegar and honey and bring to a boil. Reduce liquid by half. Keep an eye on the pan as the mixture can boil over quickly. To prevent this, immediately reduce the heat to low or remove the pan from heat source to avoid burning. Set aside.
12. 12.To assemble, place one fish on a plate, garnish with the roasted tomatoes and fennel. Top the fennel with fried shallot.
13. 13.Drizzle with fennel balsamic gastrique.
14. 14.Serve with slices of star apple.