Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze

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By Thomas Keller

Published 1999

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One of the reasons I find fish exciting to cook is that it carries garnishes so well. Halibut is a great example. I often serve it with four different preparations of onions, sometimes even with a dusting of onion powder. I use Atlantic halibut because it has a higher fat content and a moister flesh than the Pacific. Here the garnish is succotash with an unusual glaze that originated with my favorite way to cook onions, braising them with the herb rue. Rue is a beautiful gray-green plant th