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
- Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and garlic. Cook, stirring frequently, until fragrant, about 1 minute. Add the celery and fennel seeds. Cook, stirring occasionally, until slightly softened and fragrant, about 2 minutes.
- Stir in the tomatoes, water, orzo, olives, capers, 1⁄4 teaspoon of the salt, and 1⁄8 teaspoon of the pepper; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, 5 minutes.
- Season the halibut with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Add the halibut to the skillet, spooning some of the tomato mixture over the fish. Cover and simmer until the fish is just opaque in the center and the orzo is tender, 10–12 minutes. Yields 1⁄4 of halibut and 1 cup orzo mixture per serving.