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Grilled Halibut With Fennel, Tomatoes, And Roasted Garlic Rouille

By Sunset
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Ingredients

About 3 tbsp. olive oil

5 cups thinly sliced sweet onions (about 1 1/2 lbs.)

3 cups thinly sliced fennel bulb (about 1/2 lb.; save green fronds for garnish if you like)

2 tablespoons minced garlic

1/2 cup dry white wine

1 tablespoon grated orange peel

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon saffron threads, crumbled

2 cups coarsely chopped firm-ripe tomatoes (about 3/4 lb.)

Kosher salt and freshly ground black pepper

4 pieces boned, skinned halibut fillet (1 in. thick, 5 to 6 oz. each), rinsed and dried

roasted garlic Rouille

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