UBS In Person Wellness x Cooking Class: Halibut with Spiced Plum Sauce

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Halibut Roasted with Fennel and Orange

Serves 4

2 tbsp olive oil

1 orange, for zest and juice

¼ – ½ tsp fennel or coriander seeds, toasted and crushed

1 – 3 bay leaves or sprigs of thyme or rosemary

kosher salt and freshly ground black pepper

1 small fennel, sliced against grain in ¼” strips

1 – 2 shallots, in ¼” slices

1 ½ lbs halibut, cut into 4 even filets

For Serving

Lemon or lime wedges

Chopped fresh herbs such as parsley, chervil or chives

1. Preheat oven to 425 F. Prepare a baking dish just large enough to hold fish snuggly in a single layer.

2. Combine oil with orange zest and juice, spices, and salt; whisk well.

3. Add herbs, fennel, and shallot to the baking dish and drizzle with a little oil and salt; mix and spread evenly over the bottom of the pan. Add fish pieces over fennel and carefully pour orange juice mixture over fish. Gently coat fish on all sides with orange juice mixture, leaving fennel pieces at the bottom of the pan.

4. Transfer baking dish to oven and cook until fish is just cooked in center, opaque inside and flaking apart easily (about 9 – 11 minutes for ¾” fillets). Remove from oven, transfer to a platter and serve with a drizzle of good quality olive oil, lemon or lime wedges, and herbs.

Plum Sauce

2 tbsp butter or olive oil

1 large shallot, minced

kosher salt and freshly ground black pepper

½” knob ginger, minced

¼ tsp fennel seed, toasted and ground

Pinch ground allspice, star anise or clove

3 – 4 tbsp dry red or white wine, or chicken or vegetable stock

2 lbs plums, small dice

1 orange, for zest and juice

1. Place a small pot over medium heat and add butter or oil. When hot, add shallots and season with salt and pepper. Cook gently, not developing any browning (turn heat down if needed) until shallots are translucent and tender, about 3-4 minutes. Add ginger and spices, stirring constantly until automatic, about 60 seconds.

2. Deglaze the pan with wine or stock. Add plums to pot and stir well to combine; season again with salt and pepper. Add a pinch of orange zest and the juice of ½ the orange. Bring to a simmer and cook until thickened and reduced, stirring often, about 6 – 9 minutes. Taste and adjust to your liking; if plums are not sweet enough, add a little sugar or honey, or add the remaining orange juice and continue simmering until thickened again. If more acidity is needed, add a drop of apple cider or white wine vinegar, or lemon or lime juice.

*plums can vary in sweetness and acidity. taste the plums before cooking and adjust sauce with more sugar or acidity as desired.