Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pan-Seared Halibut with Soppressata and Fennel
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 565
- Total Fat
- 38 g
- Saturated Fat
- 11 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 41 g
- Cholesterol
- 129 mg
- Sodium
- 859 mg
The Chopped Dinner Challenge this week was soppressata. We used the spiciness and saltiness of the cured ham to flavor the broth under a meaty halibut fillet. Chopped Basket Ingredient: soppressata
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 565
- Total Fat
- 38 g
- Saturated Fat
- 11 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 41 g
- Cholesterol
- 129 mg
- Sodium
- 859 mg
Ingredients
Directions
- Heat the olive oil in a large high-sided saute pan over medium-high heat. Add the soppressata and cook until lightly browned around the edges, 3 to 5 minutes. Use a slotted spoon to transfer the soppressata to a paper-towel-lined plate. Add the fennel to the pan and cook until just softened and lightly browned, 4 to 6 minutes. Add the browned soppressata, tomatoes, jalapeno juice, pickled jalapenos and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes just start to soften, about 5 minutes. Stir in the butter. Turn off the heat and cover with a lid.
- Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high to high heat. Sprinkle the halibut liberally with salt and pepper. When the oil just starts to smoke, gently place 2 of the fillets in the pan and sear until browned on both sides, about 5 minutes total. Transfer to a large plate. Sear the remaining fillets, using the remaining vegetable oil if needed.
- To serve, divide the soppressata mixture and broth evenly among 4 shallow bowls. Top with the halibut, a drizzle of olive oil and garnish with the reserved fennel fronds. Serve with crusty bread if desired.
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