Ingredients

• 2 pounds Alaskan halibut fillet
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 5 sprigs fresh thyme
• 2 garlic cloves
• 1 tablespoon butter
• 1 cup fish fume
• 1 cup cooked diced Yukon gold potato
• 1 bulb fennel, small dice, cooked soft
• 1 heirloom tomato, small dice (recommended: Brandywine)
• 1-ounce nicoise olives
• 1 sprig basil, leaves chopped
• Salt and freshly ground black pepper
• Dash sherry vinegar
• 5 red peppers, roasted, peeled and diced
• 1 tablespoon parsley oil
• 3 scallions, julienne

Instructions

1. Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.
2. Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.
3. To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.