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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Any firm, white-fleshed fish will work well here, but a nonstick frying pan is essential. Ingredients:
2 tablespoons olive oil, divided |
4 halibut fillets (about 4 oz. each) |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon pepper, divided |
1 fennel bulb, trimmed and cut into wedges |
1 tablespoon ouzo or other anise-flavored liqueur |
2 garlic cloves, finely chopped |
1 can (14.5 oz.) diced or chopped tomatoes |
1 can (14.5 oz.) chickpeas, drained and rinsed |
2 tablespoons roughly chopped fresh oregano leaves |
Directions:
1. Heat a 12-in. nonstick frying pan over medium-high heat with 1 tbsp. oil. Rub halibut with 1/4 tsp. salt and 1/4 tsp. pepper. Lightly brown fish in frying pan on one side only, 3 to 4 minutes. Transfer to a plate.
2. Add remaining oil to frying pan along with fennel and ouzo. Cook, stirring frequently, until light golden and almost tender, about 8 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
3. Add tomatoes, 1/2 cup water, chickpeas, remaining salt and pepper, and the oregano and bring to a boil. Reduce heat to maintain a steady simmer. Lay halibut fillets, browned side up, in sauce and simmer until fish is cooked through, 5 to 10 minutes.
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