Halibut with Orzo

Serves 4

2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced
1 carrot, diced
2 garlic cloves, minced
2 celery ribs, diced
1 teaspoon Fennel seeds, lightly crushed
14.5 oz canned crushed tomatoes
1 ¾ cups water
1 cup orzo, uncooked
12 medium olives, pitted, halved
1 tablespoon capers, rinsed and drained
Kosher salt and freshly ground black pepper to taste
Four 5 -oz Uncooked halibut fillets

Heat oil in 10-inch nonstick skillet over medium-high heat. Add onion and cook, stirring frequently, until softened, about 3 minutes. Add garlic, celery, and fennel seeds and cook, stirring, until fragrant, about 2 minutes.

Stir in tomatoes, water, orzo, olives, capers, salt, and pepper to taste; bring to boil, stirring occasionally. Reduce heat and simmer, covered, 5 minutes.

Sprinkle halibut with salt and pepper to taste. Add halibut to skillet, spooning some tomato mixture over fish. Cover and simmer until fish is just opaque in center and orzo is tender, 10–12 minutes. Chop a few reserved celery leaves for garnish.

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