Braised Halibut Agrodolce

Braising doesn’t have to be reserved for tenderizing tough cuts of meat. Tender fish like halibut can benefit from this slow-cooking technique to produce a melt-in-your-mouth texture and deep flavour. See it in action with our Braised Halibut Agrodolce recipe, offering a healthy and delicious meal to experiment with braising.

Halibut is a great fish to braise with as its mild flavour absorbs all the notes of the braising liquid during the cooking process. The agrodolce compliments the fish filets to perfection, introducing a sweet yet tart flavour that livens the halibut and brightens the entire dish. Our Braiser is perfectly suited for this recipe, exposing the halibut to a consistent heat source as flavours gradually infuse themselves throughout every layer of this dish.

Our Braised Halibut Agrodolce recipe takes just about an hour to prepare and can serve up to six servings at a time. Simply adjust the portions if you’re expecting more guests. Here are all the ingredients you need along with steps to follow before tackling this recipe. Enjoy!

Heat the 4.7 L Stainless Steel Braiser over medium heat, adding the olive oil once hot. Pat the halibut dry with paper towels. Season with salt and pepper and sear on the top side without skin until golden brown. Remove to a plate.

Saute the peppers, fennel, onions and garlic until the onions are soft and translucent, about 5 minutes. Add wine and vinegar, and reduce 3 – 5 minutes. Stir in the sugar until it is dissolved.

Return the fish to the pan, browned side up. Add the bay leaf. If the liquid has cooked completely dry, add 1/2 cup water to the pan.

Simmer, cover and reduce heat to low. Cook for 12 – 15 minutes or until fish is cooked all the way through. Serve halibut atop the vegetables, and garnish with raisins, parsley, pine nuts and fennel fronds.