Pan Seared Tomato Fennel Halibut


A terrific Halibut recipe, low fat and great flavors.



Skinless Halibut fillets, portions.
3 teaspoons olive oil.
1/4 teaspoon each—salt and freshly ground black pepper.
Fennel bulb, coarsely chopped, plus save 3 tablespoons feathery leaves chopped and reserved for garnish.
Garlic, minced
15oz can diced
tomatoes, drained (or 1 ¾ cup chopped fresh).
16 kalamata pitted olives, halved or quartered.
3 tablespoons drained capers.
15oz can Great Northern Beans, rinsed and drained.



Heat a large nonstick skillet over medium-high heat until very hot. Brush one side of halibut with 1 teaspoon of the oil and season with the salt and pepper. Add halibut to hot skillet, seasoned sides down. Cook three minutes or until seared and golden brown. Transfer to a plate and set aside. Reduce heat under skillet to medium-low and add remaining two teaspoons oil. Add chopped fennel bulb and cook five minutes, stirring occasionally. Add garlic and continue cooking three to four minutes or until fennel is tender. Add tomatoes, olives, capers and beans to the skillet. Push vegetables to edges of skillet and return fillets to skillet, seared sides up. Continue cooking uncovered until halibut is opaque in center, three to five minutes depending on thickness of halibut. Transfer halibut to serving plates. Heat the vegetables through, and transfer to plates alongside halibut. Sprinkle chopped fennel fronds over all.