Pan-Seared Fennel-Scented Halibut with Puttanesca
Christin Davis
ingredients
- Orzo:
- 6 oz. orzo
- 1 tsp. grated lemon rind
- 1 tbsp. fresh lemon juice
- 2 tsp. butter
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- Fish:
- 2 tsp. fennel seeds, crushed
- 1/2 tsp. salt, divided
- 1/8 tsp. freshly ground black pepper
- 4 (6 oz.) halibut fillets
- 4 tsp. extra virgin olive oil , divided
- 1/2 cup chopped onion
- 1/8 tsp. crushed red pepper
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 tbsp. drained capers
- 1/4 cup sliced fresh basil
directions
- 1
To prepare orzo, cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a bowl; stir in rind and next 4 ingredients (through 1/8 tsp. black pepper). Toss to combine.
- 2
To prepare fish, combine fennel seeds, 1/4 tsp. salt, and 1/8 tsp. black pepper; stir well. Sprinkle both sides of the fish with fennel seed mixture. Heat 2 tsp. oil in a large nonstick skillet over medium high heat. Add fish to pan; saute 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Transfer to a plate, and keep warm.
- 3
Heat remaining 2 tsp. oil over medium high heat. Add onion and red pepper flakes to pan; saute 1 minute. Add garlic; saute 15 seconds. Stir in tomatoes and capers; cook 2 minutes. Remove from heat; stir in basil and remaining 1/4 tsp. salt. Divide pasta evenly among each of 4 plates; top each with 1 fillet. Spoon 1/3 cup tomato mixture over each serving.
Source: Christin Davis
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