Sauteed Halibut with Shaved Fennel Salad

• 1 small fennel bulb
• 2 tbsp. basil olive oil
• 1 tbsp. red wine vinegar
• 2 tbsp. minced shallot
• 1/4 tsp. salt
• 1/4 tsp. Freshly ground pepper
• 1/2 small red onion
• 2 c. baby spinach leaves
• 3/4 lb. baby red potatoes
• 3/4 c. chicken broth
• 2 tbsp. basil olive oil
• 1 1/2 lb. halibut fillet (1 1/2-inches thick)
• 1 tsp. kosher salt
• 1/4 tsp. Freshly ground black pepper
• 1/2 c. dry white wine
• 2 tsp. unsalted butter

1. Salad: Using a mandolin or V-slicer, cut fennel lengthwise into very thin slices.
2. In a large bowl, whisk oil, vinegar, shallot, salt, and pepper.
3. Scatter onion over dressing, then top with fennel and spinach (do not toss).
4. Potatoes: Place potatoes and broth in a small saucepan and bring to a boil; reduce heat to medium-low, cover, and simmer 10 minutes, or until just tender when pierced with a knife.
5. Drain; keep warm.
6. Halibut: Meanwhile, heat oil in a large nonstick skillet over medium-high heat until oil is hot.
7. Season halibut with salt and pepper.
8. Add fillets to skillet; cook until golden brown on first side, about 4 minutes.
9. Turn fillets; cook 3 to 4 minutes longer, until barely opaque in center.
10. Remove to a plate.
11. Deglaze skillet with wine and bring to a boil.
12. Reduce by half, then remove from heat and swirl in butter until emulsified.
13. Place potato slices on plates.
14. Top with halibut; spoon pan sauce over fillets.
15. Toss fennel salad and serve with halibut.

fennel, basil olive oil, red wine vinegar, shallot, salt, freshly ground pepper, red onion, baby spinach leaves, baby red potatoes, chicken broth, basil olive oil, fillet, kosher salt, freshly ground black pepper, white wine, unsalted butter

Taken from www.delish.com/recipefinder/sauteed-halibut-shaved-fennel-salad-rbk0308 (may not work)