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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.
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.