Photo of Halibut Braised with Tomatoes, Capers, and Olives by WW

Halibut Braised with Tomatoes, Capers, and Olives

Total Time
48 min
18 min
30 min
Orzo, a rice-shaped pasta, simmers up with briny kalamata olives, capers, and crushed tomatoes until it’s tender and saucy. Then halibut fillets are placed in the pan so that everything cooks together and the flavors permeate the fish. You could use other mild white fish, such as flounder or cod, in place of halibut.


Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped


2 medium clove(s), minced

Uncooked celery

2 rib(s), medium, chopped

Fennel seeds

1 tsp, lightly crushed

Canned crushed tomatoes

14½ oz


1¾ cup(s)

Uncooked orzo

1 cup(s), (about 6 ounces)


12 medium, kalamata, pitted and halved


1 Tbsp, drained

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked halibut fillet(s)

1¼ pound(s), skin removed


  1. 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.
  2. 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.
  3. 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.
  4. Per serving: 1⁄4 of halibut and 1 cup orzo mixture.