Finely grated rind and juiceof 1 lemon
Salt and freshly ground blackpepper
1 oz. butter
1 T. olive oil
1 bulb fennel, finely sliced
2 14-oz. cans cannellini beans, drained and rinsed
1 tsp. vegetable stock powder
2 T. capers
2 T. roughly chopped flat leaf parsley
Preheat a medium-high grill. Cover the grill rack with foil and arrange the halibut fillets on top - or place them on a greased baking sheet. Sprinkle with the juice from half the lemon. Season with salt and pepper, and share half the butter between them. Grill for 6-8 minutes, turning once.
Meanwhile, heat the remaining butter with the olive oil in a large frying pan. Add the fennel and cook it for 2-3 minutes, until softened and beginning to brown.
Tip the cannellini beans into the pan with the fennel. Add the lemon rind and remaining lemon juice with the stock powder or cube and a splash of hot water. Cook over a medium-high heat, stirring occasionally, for 4-5 minutes.
Share the bean mixture between four warmed plates or shallow bowls. Arrange the halibut fillets on top, then scatter the capers and parley over them. Serve immediately.
Cook's tip: Add a couple of skinned, chopped tomatoes and a handful of baby spinach to the cannellini beans - just add them 2-3 minutes before the end of cooking time, so that the spinach wilts. Serves 4.
courtesy of the Alaska Seafood Marketing Institute
This Week at Chez Alaska Cooking School
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