Make This At Home: A Senior Eats® Recipe for Pan Seared Halibut with Fennel & Shallots

Sunrise Senior Living  |  September 23, 2014

This delicious recipe, brought to us by Senior Eats® Nutritional Challenge finalist David Chiasson of Sunrise of Burlington, MA, is the perfect balance of great taste and great nutrition.

David is one of five finalists who competed at the second annual Senior Eats® Nutritional Challenge at The Fairfax, an independent living Sunrise community in Fort Belvoir, Virginia. His recipe was one of five that had a chance to compete out of 60 recipes submitted from Sunrise communities across the U.S. and Canada. David, who is a Massachusetts native, received his associate degree in culinary/hospitality management from Newbury College in Brookline, MA and has worked in exclusively in the senior living industry for the last 14 years.

David’s recipe features halibut, which is an excellent source of omega-3 fatty acids and selenium, a powerful antioxidant that may reduce the risk of certain types of cancer. He also incorporates fennel, a good source of phytonutrients. Fennel is also rich in vitamin C, a potent antioxidant with the ability to reduce free radicals in the body.
David Chiasson
Pan Seared Halibut with Fennel & Shallots

1 ½ lbs halibut filets, 4 oz each
1 ½ tsp salt-free seasoning
3 tbsp olive oil
1 ½ each fennel bulbs, cored / julienned, fronds reserved
1 ½ each shallots, peeled / minced
¾ cup white wine
1 ½ cups chicken stock
1 ½ tsp chopped parsley

Season the halibut with the salt-free seasoning. Heat the olive oil in a sauté pan over medium-high heat. Add the halibut and sear on each side until well browned and internal temperature reaches 145˚F for 15 seconds. Remove the fish from the pan and set aside. Add the fennel and shallots to the pan. Reduce the heat to medium and sauté for 3 minutes. De-glaze the pan with the white wine, scraping up the bits on the bottom. Add the chicken stock and parsley. Bring to a simmer. Reduce sauce by half. Divide the fennel and shallots evenly between serving plates. Place halibut on top. Spoon sauce over halibut. Garnish with fennel fronds. Serve immediately.