Pan Seared Tomato
Fennel Halibut
A terrific Halibut recipe, low fat and great flavors.
Ingredients:
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.
Preparation:
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.
Enjoy