Recipe: SAUTEED HALIBUT WITH SHAVED FENNEL SALAD

SALAD
1 small fennel bulb, feathery top discarded
2 tbs basil olive oil
1 tbs red wine vinegar
2 tbs minced shallot
1/4 tsp each salt and freshly ground pepper
1/2 small red onion, very thinly sliced
2 cups baby spinach leaves
POTATOES
3/4 pound baby red potatoes, cut into 1/4" thick slices
3/4 cup chicken broth
HALIBUT
2 tbs basil olive oil
1 1/2 pounds halibut fillet, cut into 4 pieces
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup dry white wine
2 tsp unsalted butter

1. SALAD---Cut fennel lengthwise into very thin slices. In a bowl, whisk oil, vinegar, shallot, salt and pepper. Scatter onion over dressing, then top with fennel and spinach (do not toss).
2. POTATOES---Place potatoes and broth in a saucepan, and bring to a boil, reduce heat cover and simmer until tender. Drain, keep warm.
3. HALIBUT---Heat oil in a skillet. Season halibut with salt and pepper. Add fillets to skillet, cook until golden brown. Turn fillets, cook until barely opaque in center. Remove to a plate.
4. Deglaze skillet with wine and bring to a boil. Reduce by half, then remove from heat and swirl in butter until emulsified.
5. Place potato slices on plates. Top with halibut, spoon pan sauce over fillets. Toss fennel salad and serve with halibut.

MAKES 4 SERVINGS OF FISH AND SALAD.