Pan-Seared Fennel-Scented Halibut With Puttanesca

This was a healthy, delicious, and light dinner. I love halibut! We don’t make it too often, but this recipe is definitely a keeper. So easy to make, and great at any time of year. Besides, I love puttanesca sauce! I could eat it on just about anything. Works great on fish! I’d try this on chicken or shrimp, too.

Pan-Seared Fennel-Scented Halibut With Puttanesca

Makes 4 servings.
Recipe courtesy Cooking Light

6 ounces orzo pasta
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon pepper

2 teaspoons fennel seeds, crushed
1/2 teaspoon salt, divided
1/8 teaspoon pepper
4 6-ounce halibut steaks (fillets)
4 teaspoons olive oil, divided
1/2 cup chopped onions
1/8 teaspoon crushed red pepper
3 cloves minced garlic
2 cups cherry tomatoes, halved
1 tablespoon drained capers
1/4 cup sliced fresh basil

1. To prepare orzo, cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a bowl; stir in rind and next four ingredients (through 1/8 teaspoon black pepper). Toss to combine.

2. To prepare fish, combine fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; stir well. Sprinkle both sides of fish with fennel seed mixture. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fish to pan; saute 5 minutes on each side or until fish flakes easily with fork or until desired degree of doneness. Transfer to a plate, and keep warm.

3. Heat remaining 2 teaspoons oil over medium-high heat. Add onion and red pepper flakes to pan; saute 1 minute. Add garlic; saute 15 seconds. Stir in tomatoes and capers; cook 2 minutes. Remove from heat; stir in basil and remaining 1/4 teaspoon salt. Divide pasta evenly among each of 4 plates; top each with 1 fillet. Spoon 1/3 cup tomato mixture over each serving.

~ by spontaneoustruth on December 14, 2010.

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