Braised Halibut Agrodolce

• 3 tablespoons olive oil
• 6 halibut fillets, between 1 1/2 and 2 pounds
• Salt and fresh black pepper
• 1 each red, yellow and orange bell peppers, julienned
• 1 fennel bulb, julienned
• 1 small red onion, julienned
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup champagne vinegar
• 1/2 cup sugar
• 1 bay leaf
• 1 cup golden raisins
• 1 cup parsley leaves
• 1 cup toasted pine nuts
• Fennel fronds

Heat the 5 qt. stainless steel braiser over medium heat, adding the olive oil once hot. Pat the halibut dry with paper towels. Season with salt and pepper and sear on the top side without skin until golden brown. Remove to a plate.

Saute the peppers, fennel, onions and garlic until the onions are soft and translucent, about 5 minutes. Add wine and vinegar, and reduce 3 – 5 minutes. Stir in the sugar until it is dissolved.

Return the fish to the pan, browned side up. Add the bay leaf. If the liquid has cooked completely dry, add 1/2 cup water to the pan.

Simmer, cover and reduce heat to low. Cook for 12 – 15 minutes or until fish is cooked all the way through. Serve halibut atop the vegetables, and garnish with raisins, parsley, pine nuts and fennel fronds.