Grilled Halibut with Potato-Fennel Puree

Brush the halibut fillets with the olive oil to coat completely. In a small bowl, stir together the 1 Tbs. chervil, the fennel seeds, orange zest, salt and pepper. Sprinkle the mixture over the halibut fillets, distributing it evenly so that all sides are seasoned. Transfer the fillets to a shallow baking dish, cover and refrigerate for up to 4 hours. Bring to room temperature 15 minutes before grilling.

To make the potato-fennel puree, in a large pot over medium-high heat, warm the olive oil. Add the fennel and sauté until translucent and golden, about 15 minutes. Add the stock, potatoes and the 1 tsp. salt. Reduce the heat to maintain a simmer, cover and cook until the potatoes are soft when pierced with a knife, about 30 minutes.

Drain the potatoes and fennel in a colander, return to the pot and immediately mash with a potato masher. Add the butter and slowly pour in the half-and-half while stirring with a wooden spoon. Add the mayonnaise and continue to stir until light and creamy. Season with salt and pepper.

Prepare a medium-hot fire in a grill. Lightly oil the grill rack and position it about 6 inches from the heat source.

Grill the halibut fillets, turning once, until opaque throughout, 3 to 4 minutes per side. Garnish with chervil and serve immediately with the potato-fennel puree alongside. Serves 4.

Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).