Halibut Braised with Tomatoes, Capers, and Olives
1 medium, chopped
2 medium clove(s), minced
2 rib(s), medium, chopped
1 tsp, lightly crushed
Canned crushed tomatoes
1 cup(s), (about 6 ounces)
12 medium, kalamata, pitted and halved
1 Tbsp, drained
¼ tsp, freshly ground
Uncooked halibut fillet(s)
1¼ pound(s), skin removed
- In a large nonstick skillet over medium-high heat, warm oil. Add onion and garlic. Cook, stirring frequently, until fragrant, about 1 minute. Add celery and fennel seeds. Cook, stirring occasionally, until slightly softened and fragrant, about 2 minutes.
- Stir in tomatoes, 1¾ cups water, orzo, olives, capers, ¼ tsp salt, and ⅛ tsp black pepper; bring to a boil, stirring occasionally. Reduce heat and simmer, covered, 5 minutes.
- Season halibut with remaining ¼ tsp salt and ⅛ tsp pepper. Add to skillet, spooning some of tomato mixture over fish. Cover and simmer until fish is just opaque in the center and orzo is tender, 10 to 12 minutes.
- Per serving: 1⁄4 of halibut and 1 cup orzo mixture.