Halibut Poached with Fennel, Ginger and Tomatoes

2 -3 fennel tops, coarsely chopped
1 plum tomato, chopped
5 whole black peppercorns
1 T ginger, minced
1/2 c white wine
1/2 lemon
1/2 t salt
1 zucchini, sliced thin
2 halibut steaks
chopped green onion and parsley for garnish

In a medium saucepan, measure enough water to cover the halibut steaks. Remove the fish and add the fennel, tomato, peppercorns, ginger, salt and white wine. Squeeze the lemon and add the juice and the lemon to the pot Bring to a boil and simmer for 5 minutes to blend the flavors.

Add the zucchini slices and the fish, simmer for 8-10 minutes per inch of thickness or until the fish flakes easily.

Serve in bowls over rice or soba noodles.Sprinkle with green onions and parsley.

Makes 2 servings.

Notes:

There are lots of herbs and aromatics that you can use in this dish. Cilantro, lime, basil, capers, bay leaf, carrots and thyme for instance. Use whatever you have on hand or what is fresh from your garden.