Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Any firm, white-fleshed fish will work well here, but a nonstick frying pan is essential.

This Story Originally Appeared On sunset.com

Gallery

Credit: Alex Farnum; Styling: Karen Shinto

Recipe Summary test

total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

306 calories; calories from fat 32%; protein 29g; fat 11g; saturated fat 1.4g; carbohydrates 21g; fiber 5.5g; sodium 675mg; cholesterol 36mg.
Advertisement