Halibut with Grapefruit & Fennel Salsa

While I have been making recipes out of my BareFoot Contessa Books I have also been trying Giada De Laurentis' Cookbook.


My boys seem to like fish. They especially love salmon but I wanted to try something that I have never had. I found a recipe that called for Halibut. Gee, would the fish market have Halibut??? I have never bought it or eaten Halibut. Yesterday the boys and I had a few errands to run and going to the fish market was one of them. Much to my surprise they had Halibut. I asked for about 2 pounds of the thick cut of fish. I was told it is similar to haddock but better. Great we all love haddock.


I made the salsa and let it sit in the fridge for a little while to marry. The fish was very simple. We all could not believe how white it truly is. The Halibut was a nice surprise of a meal. I will be cooking this again. The grapefruit salsa gave the fish a freshing taste. My husband thought there was too much fennel, but what does he know. lol..


Halibut with Grapefruit & Fennel Salsa

Ingredients

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper

Directions


Preheat the oven to 375 degrees F.


In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.


Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.


Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

Giada's Pork chops with Fennel and Capers

I was watching the Giada DeLaurentis on the Food Network a couple of weeks. She was making pork chops. Now I am not a big fan of pork chops with the bone in. So when I was watching this show I said I had to make this recipe, it uses Boneless Chops.


I have never used nor touched fennel before and I wanted to try something different. I have always heard that fennel smells like licorice, which I do not like at all. I was skeptical about trying the fennel and realized it was "that" strong of a smell.


The one negative thing that I have to say about cooking this recipe is I NEED a larger pan. It was very good.

Pork Chops with Fennel and Caper Sauce

Ingredients


1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

Directions


In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.


Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.


Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.