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Halibut with Tomatoes and Fennel


This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2011


  • 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


  1. Cook couscous according to package instructions.

  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. Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

Cook's Notes

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

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