Halibut with Tomatoes and Fennel
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Everyday Food, July/August 2011
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 2 cups couscous
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
- Coarse salt and ground pepper
- 1 garlic clove, minced
- 4 large tomatoes, diced large
- 1 1/2 pounds halibut, skin removed, cut into 8 small fillets
Directions
- Cook couscous according to package instructions.
- In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they begin to soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
- Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.
Cook's Note
Substitute striped bass or salmon for the halibut and onions for the fennel.
I love fennel and the way it tastes with this preparation is terrific. Will definitely make this again and may try serving over some shape of spinach pasta. Added two cloves of garlic and it did not overpower.
Made this last night (with halibut, even - and I live on the Gulf Coast!). it was wonderful. I only used 3/4 pound of fish, 5 medium to small garden tomatoes, a handful of yellow pear tomatoes from the garden, and a whole bulb of fennel. Also added a splash of white wine at the end and tossed fennel fronds with the couscous. Quite lovely. This recipe is a keeper and this is the first review I have bothered to post! My version served 2, with nothing else but a lovely chenin blanc.
Made this last night (with halibut, even - and I live on the Gulf Coast!). it was wonderful. I only used 3/4 pound of fish, 5 medium to small garden tomatoes, a handful of yellow pear tomatoes from the garden, and a whole bulb of fennel. Also added a splash of white wine at the end and tossed fennel fronds with the couscous. Quite lovely. This recipe is a keeper and this is the first review I have bothered to post! My version served 2, with nothing else but a lovely chenin blanc.