No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Halibut with Tomatoes and Fennel

Substitute striped bass or salmon for the halibut and onions for the fennel.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

advertisement

advertisement

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

  1. Step 1

    Cook couscous according to package instructions.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, July/August 2011

advertisement

advertisement

Reviews (3)

  • hinsdale 13 Sep, 2012

    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.

  • confusedemmy 18 Jul, 2012

    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.

  • confusedemmy 18 Jul, 2012

    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.