Halibut with Fennel and Tomato Sauce


This halibut recipe is a great example of a meal that takes about 30 minutes to prepare but will still keep everyone happy and satisfied.

Halibut with Quick Fennel Tomato Sauce (serves 2)

1/2 onion, roughly chopped
1 medium bulb fennel, roughly chopped
3 cloves garlic, finely chopped
1 large pinch red pepper flakes
28 oz can diced tomatoes, liquid included
3/4 cup Vermouth
salt and pepper to taste
8-12 oz halibut filet
2 tbsp EVOO
1 cup orzo
Zest of 1/2 lemon

Heat the olive oil in a large saute pan. All at once add the onion, fennel and garlic and let soften about five minutes. Add the diced tomatoes, red pepper flakes and salt and pepper. Bring the mixture to a boil and then turn down and simmer until the liquid has reduced and the sauce is thick.

Season the halibut with salt and pepper and then sear the fish in an oiled saute pan. Cook for about 4 minutes per side, or until flakey.

Meanwhile bring a small pot of water to a boil and cook the orzo for 10 minutes or until al dente.

When ready to compile create a bed of orzo. Top the orzo with sauce and then the fish. Finish with a splash of olive oil and half of the lemon zest.