POACHED HALIBUT

2 medium halibut fillets
3 garlic cloves
Sprig of tarragon
1 tablespoon cardamom seeds
1/2 teaspoon fenugreek seeds
1/2 tablespoon kosher salt
10 black peppercorns (optional)
2-3 cups olive oil or vegetable oil
Serves 2

Fennel and Grape Salad w/blood orange vinaigrette

1 medium fennel bulb
2 cups red seedless grapes, halved
Fresh tarragon

Blood orange vinaigrette

1 medium blood orange ( navel is fine too)
1 tablespoon white wine vinegar
3 tablespoons olive oil or grapeseed oil
Chopped fresh tarragon
Salt and pepper to taste

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