Pan-Seared Halibut with Creamy Fennel Ragout

The secret is out with this journal entry. "Not as good as Pork Cracklins" is a sham. It's a lame attempt to honor my friend Sheri. They say that imitation is the sincerest form of flattery, and it's true.

I love Pork Cracklins. I check it everyday, usually right when I wake up. Not long ago, she made a dish that I knew I would love, Pan-Seared Cod with Creamy Fennel Ragout.

I used halibut, but otherwise followed the recipe. I only made 1/2. It took all my willpower not to eat the fennel as it browned in the bacon grease.

• Pan-Seared Cod with Creamy Fennel Ragout (Gourmet, December 2003)
• Central Market dinner rolls
  
• Mache' dressed with lemon zest, lemon juice and olive oil