Greek-Style Halibut

Greek-Style Halibut Recipe
Photo: Alex Farnum; Styling: Karen Shinto
Any firm, white-fleshed fish will work well here, but a nonstick frying pan is essential.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 306
Caloriesfromfat 32 %
Protein 29 g
Fat 11 g
Satfat 1.4 g
Carbohydrate 21 g
Fiber 5.5 g
Sodium 675 mg
Cholesterol 36 mg

Ingredients

2 tablespoons olive oil, divided
4 halibut fillets (about 4 oz. each)
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 fennel bulb, trimmed and cut into wedges
1 tablespoon ouzo or other anise-flavored liqueur
2 garlic cloves, finely chopped
1 can (14.5 oz.) diced or chopped tomatoes
1 can (14.5 oz.) chickpeas, drained and rinsed
2 tablespoons roughly chopped fresh oregano leaves

Preparation

1. Heat a 12-in. nonstick frying pan over medium-high heat with 1 tbsp. oil. Rub halibut with 1/4 tsp. salt and 1/4 tsp. pepper. Lightly brown fish in frying pan on one side only, 3 to 4 minutes. Transfer to a plate.

2. Add remaining oil to frying pan along with fennel and ouzo. Cook, stirring frequently, until light golden and almost tender, about 8 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

3. Add tomatoes, 1/2 cup water, chickpeas, remaining salt and pepper, and the oregano and bring to a boil. Reduce heat to maintain a steady simmer. Lay halibut fillets, browned side up, in sauce and simmer until fish is cooked through, 5 to 10 minutes.

Note:

January 2011
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