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Food Network SA

Pan-Seared Halibut with Soppressata and Fennel

Key info

  • Difficulty
    › Easy
  • Prep time
    › 10 min
  • Cook time
    › 25 min
  • Serves
    › 4 servings


2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces soppressata, cut in 1/4-inch dice (about 1 cup)
1 fennel bulb, halved, cored and very thinly sliced (about 2 cups), fronds reserved
1 cup grape tomatoes, halved
1/4 cup pickled jalapeno juice
2 tablespoons roughly chopped pickled jalapenos
3 tablespoons unsalted butter
3 tablespoons vegetable oil
Four 6-ounce halibut fillets, skin-off
Kosher salt and freshly ground black pepper
Crusty bread, for serving


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