• 4 pieves of halibut
  • 1 tablespoon fennel seeds
  • 1 tablespoon kucho karu
  • 1 Japanese eggplant
  • 1 stalk of celery
  • 1 1/4 thick slice of pancetta
  • 1 fennel stalk
  • 1 shallot
  • 1 tablespoon ginger
  • 2 teaspoons lemon zest
  • 1/2 cup grape tomatoes
  • 1/4 cup raisins
  • 1/4 cup apple cider
  • 1/2 round palm sugar
  • 1 teaspoon Italian basil
  • 1 teaspoon Thai basil
  • 1 teaspoon fresh oregano
  • 1 teaspoon fennel frond
  • 1/4 bunch mache


1. Heat a large cast iron pan over medium-high heat, add oil to coat the bottom of the pan.  Combine the fennel seeds and kucho karu in a mortar and pestle to make rub.  Sprinkle the fennel rub, salt, and pepper on both sides of the halibut.  Add the halibut to the pan.  Season eggplant slices with salt and pepper and add to the pan.  Lower heat to medium, cover, and cook for 3 to 4 minutes. Turn fish and eggplant over and continue to cook for another 3 to 4 minutes. Remove the fish from the pan and set aside on a serving platter.
2. Add celery, pancetta, fennel, shallot, ginger to the pan.  Cook for another 2 to 3 minutes.  Meanwhile, in a small bowl combine raisins, apple cider and palm sugar mix to dissolve the palm sugar.  Remove the eggplant from the pan and plate scattered around the halibut.  Add zest, tomatoes and raisin mixture to the pan; stir to combine.  Add both  types of basil, oregano, and fennel fronds.  Spoon mixture over the halibut.  Garnish with mache and drizzle with olive oil