Tomato Water-Poached Halubut with Fennel Garlic Confit

From: Chef Ryan Littman, JW Marriott Starr Pass Resort & Spa, Tucson, AZ. Yield: 4 servings.

Tomato Water:
5 lb. tomatoes, seeded and diced
2 Tbsp. snipped chives
2 garlic cloves, chopped
1 Tbsp. chopped tarragon
1 Tbsp. mint, chopped
as needed, salt and pepper (light amount)

Halibut:
4 6 to 7-oz. halibut fillets, lightly seasoned with salt and white pepper

Fennel Garlic Confit:
1 fe

Register to view the full article

Register to view this article

Already a member? .