Greek-Style Halibut

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
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 32%
  • Protein: 29g
  • Fat: 11g
  • Saturated fat: 1.4g
  • Carbohydrate: 21g
  • Fiber: 5.5g
  • Sodium: 675mg
  • Cholesterol: 36mg

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. 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. 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. 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.
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