Braised Halibut with Tomatoes and orzo
Heather
Can use almost any kind of white fish in this easy, one-dish meal.
ingredients
- 2 tsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 tsp fennel seeds, lightly crushed
- 1 (14 1/2 oz) can crushed tomatoes
- 1 3/4 cups water
- 1 cup orzo pasta
- 12 pitted kalamata olives, halved
- 1 tbsp drained capers
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/4 lbs halibut fillet, skin removed
directions
- 1
Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the celery and fennel seeds. Cook, stirring occasionally, until slightly softened and fragrant, about 2 minutes.
- 2
Add the tomatoes, water, orzo, olives, capers, 1/4 tsp salt and 1/8 tsp pepper to the skillet. Bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, about 5 minutes.
- 3
Season the halibut with the remaining salt and pepper. Add the halibut to the skillet, spooning some of the tomato mixture over the fish. Cover and simmer until the fish is just opaque in the center and the orzo is tender, about 10-12 minutes.
Source: Heather
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