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Recipe
Braised Halibut with Tomato, Capers and Olives Recipe
This is a Mediterranean seafood dish, which is impressive to serve and very low fat.
| Prep time: 15 Minutes | Middle eastern |
| Cook time: 20 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1061g | |
| Recipe makes 4 servings | |
| Calories 586 | |
| Calories from Fat 111 | 19% |
| Total Fat 12.41g | 16% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1934mg | 81% |
| Potassium 2872mg | 82% |
| Total Carbs 48.41g | 13% |
| Dietary Fiber 8.7g | 29% |
| Sugars 27.16g | 18% |
| Protein 72.05g | 115% |
Ingredients Convert Measures
- 2 tsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1 tsp fennel seeds, crushed
- 1 (141/2oz) can stewed tomatoes
- 1/3/4 cups water
- 1 cup dry orzo (about 6 oz)
- 20 kalamata olives, pitted and halved
- 1/4 cup capers
- salt and pepper to taste
- 11/4 lb halibut fillet, skin removed
Directions
- Heat oil in 10 inch non-stick skillet over high heat. Add onion and garlic and cook until fragrant, about 1 minute. Add celery and fennel seeds. Cook about 2 more minutes.
- Stir in tomatoes, water, orzo, olives and capers, some of the salt and pepper. Bring to a boil and reduce heat. Cover and simmer 5 minutes.
- Season halibut with remaining salt and pepper and add to skillet, spooning the mixture over the fish. Cover and simmer until the fish is opaque in center and the orzo is tender, about 10-12 minutes.
