RH Staff

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, cut in half zest of one lemon
2 Tbsp. diced lemon confit
2 sprigs fresh thyme
1 small sprig fresh rosemary
1 sprig fresh oregano
1 sprig fresh basil as needed olive oil (half extra virginand half light olive oil) to cover in small baking dish
2 Tbsp. butter
1 Tbsp. argan oil as needed, salt as needed, black pepper

For tomato water: Lightly blend tomatoes in a food processor and pour over a wet cheese cloth-lined sieve. Allow to drain overnight in a refrigerator. After tomatoes have drained, place the juice in a non-reacitive pan and simmer with the rest of the ingredients. Skim the foam from the water often, to create a beautiful clear liquid. Simmer for 30 minutes and strain slowly through a cheese cloth-lined sieve.

For halibut: Slowly poach fish in tomato water until warm in the center, about 10 minutes.

For confit: In small oven-safe casserole, add fennel bulb that has been cut in half. Add the rest of the ingredients with enough oil to just cover bulb. Cover dish and place in a 350° oven for about 20 minutes, or when fennel is fork-tender. When ready to serve, remove from oil and let drain. Slice fennel and shallots very thin for plate presentation. Save oil for many other uses.

To serve: Place poached fish on warm plate and pour 1⁄2 cup strained poaching liquid over top. Spoon warm fennel confit over fish and arrange small fresh fennel sprigs around dish for garnish.