Braised Halibut with Fennel and Tarragon for Two

Name: Braised Halibut with Fennel and Tarragon for Two
Yield: Serves 2
Ingredients: 2 (6- to 8-ounce), skinless halibut fillets, 3/4 to 1 inch thick; , Salt and pepper; 3 tablespoons, unsalted butter; 1 (10-ounce), fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 2 , shallots, halved and sliced thin; 1/3 cup, dry white wine; 1/2 teaspoon, lemon juice, plus lemon wedges for serving; 1/2 tablespoon, minced fresh tarragon

Main Courses
Fish & Seafood
Weeknight
For Two

By Lan Lam ･ Appears in Cook's Illustrated March/April 2015

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

SERVES 2

TIME 35 minutes

Braised Halibut with Fennel and Tarragon for Two

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