Greek-Style Halibut

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

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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 306Calories from Fat 32
% Daily Value *
Total Fat 11g17%
Saturated Fat 1.4g7%
Cholesterol 36mg12%
Sodium 675mg29%
Total Carbohydrate 21g8%
Dietary Fiber 5.5g22%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 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.

Step 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.

Step 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.

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

Directions

Step 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.

Step 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.

Step 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.

Greek-Style Halibut
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