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Halibut braised with tomatoes, capers, and olives

7
6
6
SmartPoints® value per serving
Total Time
48 min
Prep
18 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 medium clove(s), minced

Uncooked celery

2 rib(s), medium, chopped

Fennel seeds

1 tsp, lightly crushed

Canned crushed tomatoes

14½ oz

Water

1¾ cup(s)

Uncooked orzo

1 cup(s), (about 6 ounces)

Olive(s)

12 medium, kalamata, pitted and halved

Capers

1 Tbsp, drained

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked halibut fillet(s)

1¼ pound(s), skin removed

Instructions

  1. 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.
  2. 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.
  3. 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.

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