Rockfish with Fennel and Orange
- 1 - 1½ pounds rockfish fillet
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 2 large shallots, sliced into rings
- 1-2 small fennel bulbs, trimmed, cored, and thinly sliced. Reserve the fronds for garnish.
- 2 garlic cloves, sliced
- ¼ cup dry white wine or chicken broth
- Peel and juice from one orange
- ½ teaspoon fennel seeds, lightly crushed
- Salt & pepper, to taste
- Pat the fillets dry, then season liberally with salt and pepper.
- Heat a large cast-iron skillet over medium-high heat. Add one tablespoon of oil to the hot pan and swirl.
- Add the fillets and cook until golden brown, about 4-5 minutes per side. Internal temp should be around 130º. Remove from the pan and keep warm.
- Add remaining oil to the pan, along with the shallots and fennel, and cook until they start to brown.
- Add the garlic, fennel seeds, and orange peel, and continue to cook until they become soft and crispy bits begin to form on the bottom of the pan.
- Add the white wine or chicken broth and deglaze, scraping any crispy bits up from the pan.
- Add the butter and swirl in the pan to make a nice sauce. Add additional wine and orange juice to taste.
- Nestle the fillet back into the pan to reheat.
- Serve garnished with reserved fennel fronds.