Gravad Helleflynder (Fennel Cured Halibut)

I love cured fish of all kinds. Here is one recipe that I've had for years. Combine 1/2 cup extra virgin olive oil, 1/3 cup chopped fennel fronds, 1/3 cup coarse sea salt, 1/3 cup sugar, and a 1/4 teaspoon freshly ground black pepper in a medium bowl. Cut a 1"-thick 13/4-lb. skinless boneless halibut filet in half crosswise. Place one piece into a casserole dish and cover it with the fennel mixture. Top with the other piece of fish. Cover dish with plastic wrap and refrigerate for 2 days, turning fish over once halfway through. Rinse halibut well, discarding fennel mixture and accumulating juices, and pat dry. Press 3 tablespoons dried dill evenly over the pieces of halibut. Thinly slice halibut on the bias and serve alone or use to make cured halibut smorrebrod. Makes 1 3/4 lbs.