Healthy Halibut With Fennel in a Tomato Bean Sauce
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 20 ounces skinless halibut fillets, about 1 inch thick
- 3 teaspoons olive oil, divided
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 medium fennel bulb, coarsely chopped
- 3 tablespoons fennel leaves, chopped and reserved for garnish
- 4 garlic cloves, minced
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained (may use 1 3/4 cup chopped fresh tomatoes)
- 16 pitted kalamata olives, halved
- 3 tablespoons drained capers
- 1 (15 ounce) can no-salt-added great northern beans, rinsed and drained (may substitute navy beans)
directions
- Heat a large nonstick skilled over medium-high heat until very hot. Brush one side of the halibut with 1 t of the oil and season with salt and pepper.
- Add halibut to the skillet, seasoned sides down. Cook 3 minutes or until seared and golden brown. Transfer to a plate and set aside.
- Reduce heat under skilled to medium-low and add remaining 2 t oil. Add chopped fennel bulb and cook 5 minutes, stirring occasionally.
- Add garlic and continue cooking 3-4 minutes or until fennel is tender.
- Add tomatoes, olives, capers and beans to the skillet.
- Push vegetables to edbes of skillet and return fillets to the skillet, seared sides up. Continue cooking uncovered until halibut is opaque in center (3-5 minutes).
- Transfer halibut to serving plates. Quickly heat the vegetables through and transfer to plates alongside alibut. Sprinkle chopped fennel fronds over all.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri