Halibut Braised with Tomatoes, Capers, and Olives
6
Points®
Total time: 48 min • Prep: 18 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Onion
1 medium, chopped
Garlic
2 clove(s), minced
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)
Olives
12 olive(s), medium, kalamata, pitted and halved
Capers
1 Tbsp, drained
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked halibut fillet
1¼ pound(s), skin removed
Instructions
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.
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