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Pan-Seared Halibut with Soppressata and Fennel

35 mins to make • Serves 4

Seafood

4 6-ounce halibut, skin-off fillets

Produce

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

Dairy

3 tbsp Butter, unsalted

Other

4 ounces soppressata, cut in 1/4-inch dice (about 1 cup)
  • Mari Sims

    Pan-Seared Halibut with Soppressata and Fennel recipe from Food Network Kitchen via Food Network

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