Step 1

For the poached halibut:

Step 2

Heat olive oil in a deep sauté pan to 150 F and add in thyme, parsley, garlic, bay leaf and lemon peel, and allow to infuse for about 20 minutes.

Step 3

While the oil is infusing, season your halibut fillets with salt and let sit for about 15 minutes to cure the fish. Dab away any moisture.

Step 4

Place fish in olive oil and poach for 8 to 10 minutes, depending on the size of fish.

Step 5

For the braised fennel:

Step 6

Combine dry white wine with water, herbs, spices, lemon juice, salt, butter and oil in a small saucepot.

Step 7

Trim bottom and top of the fennel bulb and cut into 6 wedges. Add fennel to saucepot and bring to a simmer.

Step 8

Cover and braise for about 45 minutes, until tender.

Step 9

Remove fennel and pat dry.

Step 10

For the herbed couscous:

Step 11

Place couscous in a small bowl.

Step 12

Bring water to a boil with cumin, coriander, fennel seed, pepper flakes and salt.

Step 13

Pour over couscous, cover with plastic wrap and let sit for 10 minutes.

Step 14

Fluff the couscous with a fork and gently fold in herbs and onion.

Step 15

Season with olive oil and lemon wedge, and fold in pistachio and olives. Set aside.

Step 16

For the beurre blanc:

Step 17

Combine white wine, shallot, thyme, black peppercorns and parsley in a small saucepot. Bring to a simmer and reduce to about 2 tablespoons and remove thyme, parsley, garlic, shallot and peppercorns.

Step 18

Add heavy cream and bring to a simmer for 1 minute.

Step 19

Over very low heat, whisk in cold butter in a few stages carefully not to overheat and break the emulsion. Remove from heat occasionally if it gets too hot.

Step 20

Once your butter is whisked in, the consistency should coat the back of a spoon.

Step 21

Season with lemon and stir in the grilled scallion.

Step 22

To serve:

Step 23

When halibut is poached, plate the dish with herbed couscous and fish, and spoon beurre blanc sauce on top of halibut, place 3 pieces of braised fennel around the fish and top with fennel fronds.