OSSO BUCO-STYLE HALIBUT AND WHIPPED POTATOES WITH HERBS

Osso Buco-style Halibut and Whipped Potatoes with Herbs image

Yield Makes 6 servings

Number Of Ingredients 20

2 tablespoons olive oil
1/2 medium onion, chopped
3/4 cup chopped celery
3/4 cup chopped peeled carrot
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup white wine
4 cups chicken stock or canned low-salt chicken broth
1 cup crushed tomatoes in puree (from 15-ounce can)
1/2 cup freshly squeezed orange juice
1/3 cup chopped lemongrass* (from about 3 stalks)
1/4 cup soy sauce
4 fresh thyme sprigs
1 bay leaf
6 5-ounce halibut fillets
Cayenne pepper
1/4 cup balsamic vinegar
2 tablespoons (1/4 stick) unsalted butter, room temperature
Whipped Potatoes with Herbs
Gremolata

Steps:

Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot and garlic; sauté until brown, about 10 minutes. Add tomato paste and cook 2 minutes. Add white wine and simmer until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add next 7 ingredients; simmer until mixture is reduced to 3 cups, about 50 minutes. Discard bay leaf. Season sauce with salt and pepper.
Preheat oven to 350°F. Sprinkle halibut with salt, pepper and cayenne pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add fish to skillet and cook until brown, about 2 minutes per side. Transfer fish to plate. Pour off oil from skillet. Reduce heat to low. Add balsamic vinegar to skillet; simmer 1 minute. Add sauce. Whisk in butter. Season with salt and pepper. Pour sauce into 13x9x2-inch glass baking dish. Place fish atop sauce in dish. Bake until fish is opaque in center, about 10 minutes.
Divide potatoes among 6 plates. Top potatoes with fish and sauce. Sprinkle with Gremolata and serve immediately.
*Available at Asian markets and in the produce section of some supermarkets.