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Greek-Style Halibut

Photo: Alex Farnum; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
Any firm, white-fleshed fish will work well here, but a nonstick frying pan is essential.


  • 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

Nutrition 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

How to Make It

  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.