Pan-Seared Fennel-Scented Halibut with Puttanesca |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tomato-based sauces, such as this, are a zesty match for halibut. Ingredients:
6 ounces orzo |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
2 teaspoons butter |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 teaspoons fennel seeds, crushed |
1/2 teaspoon salt, divided |
1/8 teaspoon freshly ground black pepper |
4 (6-ounce) halibut fillets |
4 teaspoons extravirgin olive oil, divided |
1/2 cup chopped onion |
1/8 teaspoon crushed red pepper |
3 garlic cloves, minced |
2 cups cherry tomatoes, halved |
1 tablespoon drained capers |
1/4 cup sliced fresh basil |
Directions:
1. To prepare orzo, cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a bowl; stir in rind and next 4 ingredients (through 1/8 teaspoon black pepper). Toss to combine.
2. To prepare fish, combine fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; stir well. Sprinkle both sides of the fish with fennel seed mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Transfer to a plate, and keep warm.
3. Heat remaining 2 teaspoons oil over medium-high heat. Add onion and red pepper flakes to pan; sauté 1 minute. Add garlic; sauté 15 seconds. Stir in tomatoes and capers; cook 2 minutes. Remove from heat; stir in basil and remaining 1/4 teaspoon salt. Divide pasta evenly among each of 4 plates; top each with 1 fillet. Spoon 1/3 cup tomato mixture over each serving.
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