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2005 Carina Cellars Stolpman Viognier This was a fun and tasty recipe and relatively simple to prepare. I had never used Pernod before and am very glad to have discovered this green toned liqueur. I enjoyed its subtle flavor so much that I have put together a few more recipes to try out at home, one of them being Linguine with Clams in Spicy Pernod Sauce. I will definitely let everyone know how it turns out. Makes 4 Servings 1 Tbs. olive oil Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; saute until crisp-tender, about 5 minutes. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes. Using slotted spoon, transfer fish to large shallow bowls. Return vegetables to skillet. Add lemon juice and Earth Balance; stir until Earth Balance melts. Season with salt and pepper. Spoon warm vegetables and broth over fish. Jody’s comments: I used 2 fennel bulbs in the recipe, because I love fennel and don’t have it enough, but then found there wasn’t as much broth at the end to spoon over the halibut. The broth is so tasty, I would definitely add a hint more clam juice and Pernod if you like extra broth. You could even add ¼ cup vegetable broth if you didn’t want to overdue it on the other two ingredients. Altogether, this is one of the best seafood dishes that I’ve had in awhile. Recipe adapted from Bon Appetit, “To Busy
To Cook?” |
Halibut
in Pernod Broth with Fennel and Asparagus