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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook couscous according to package instructions.

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  • 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 beginto 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 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.

Reviews (3)

17 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
09/13/2012
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.
Rating: Unrated
07/18/2012
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.
Rating: Unrated
07/18/2012
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.
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