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 fennel bulb, bottom only (save top for garnish) 4 garlic cloves, blanched and thinly sliced 1 shallot, ...

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