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Serves 4


4 6-ounce halibut, skin-off fillets


1 Fennel, bulb
1 cup Grape tomatoes
1/4 cup Pickled jalapeno, juice
2 tbsp Pickled jalapenos

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

2 tbsp Olive oil, extra-virgin
3 tbsp Vegetable oil

Bread & Baked Goods

1 Bread, Crusty


3 tbsp Butter, unsalted


4 ounces soppressata, cut in 1/4-inch dice (about 1 cup)
  • Angela Anger-Vergara

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