Pan-Seared Fennel-Scented Halibut With Puttanesca Recipe

Name: Pan-Seared Fennel-Scented Halibut With Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Orzo:; 6 ounces orzo; 1 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 2 teaspoons butter; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Fish:; 2 teaspoons fennel seeds, crushed; 1/2 teaspoon salt, divided; 1/8 teaspoon freshly ground black pepper; 4 (6-ounce) halibut fillets; 4 teaspoons extravirgin olive oil, divided; 1/2 cup chopped onion; 1/8 teaspoon crushed red pepper; 3 garlic cloves, minced; 2 cups cherry tomatoes, halved; 1 tablespoon drained capers; 1/4 cup sliced fresh basil

Servings: persons

Orzo:
6 ounces orzo
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Fish:
2 teaspoons fennel seeds, crushed
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
4 (6-ounce) halibut fillets
4 teaspoons extravirgin olive oil, divided
1/2 cup chopped onion
1/8 teaspoon crushed red pepper
3 garlic cloves, minced
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 4 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 the fish with fennel seed mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fish to pan; saute 5 minutes on each side or until fish flakes easily with a 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.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Orzo:, 6 ounces orzo, 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, and more.

Yes, Pan-Seared Fennel-Scented Halibut With Puttanesca falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Fennel-Scented Halibut With Puttanesca

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