Published by malloryskitchen.com on September 2013
1.5 lbs (24 oz) halibut, skin on
1 small butternut squash
1 bulb of fennel (anise)
1 small bunch of Lacinato kale
2 cloves garlic
4 tbsp butter
4-5 fresh sage leaves
- Preheat oven to 400 degrees. Wash & peel your butternut squash. Remove seeds.
- Slice the squash into rounds, then chop into small cubes. Coat lightly with olive oil, salt & pepper and place on a foil lined baking sheet into the oven, stirring occasionally, for 20-30 minutes until crisp and golden brown.
- Slice the fennel width-wise into about ¼ inch slices. Coat both sides lightly in olive oil on a foil lined baking sheet. Place in the oven with the butternut squash, checking on it after 5 minutes and flipping the slices over. Return to the oven for another 3-4 minutes until golden and crispy.
- Divide the halibut into 4 even pieces. The skin may be difficult to slice through so use kitchen shears if needed. Drizzle with olive oil and sprinkle with salt & pepper. Allow to sit for about ten minutes.
- Wash the kale and chiffonade into ribbons, see above picture.
- In a medium pan, heat olive oil and sliced garlic cloves over medium-high heat. Add the kale and toss for a few minutes, until the kale turns a deep green color but is still on the crunchy side.
- In a large skillet, heat a couple tablespoons of olive oil over high heat and place the halibut, skin-side down, on the skillet. Allow to sear for 5 minutes, until the skin is brown and crispy. Do not move the pieces during those 5 minutes. Then carefully flip the pieces over with a large spatula so that the skin doesn’t stick or tear. Cook for another 2-3 minutes.
- In a small saucepan, melt butter, add fresh sage leaves, and keep over medium-high heat until browned.
- Plate the dish. Divide the kale evenly among 4 plates, then spoon squash over the kale, then top with the halibut, skin-side up. Add slices of fennel and drizzle with sage brown butter.