Halibut with Tomatoes and Fennel | Everyday Food with Sarah Carey

halibut fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia fillets

Tilapia is a more affordable white fish option.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with lemon

Vegetable broth adds flavor without alcohol.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: canned diced tomatoes

Canned tomatoes are often less expensive and have a long shelf life.

fennel bulbs

🥗Healthier: celery

💰Cheaper: anise

Celery provides a similar crunch and flavor profile.

Cut 1.5 pounds of halibut into 8 pieces and set aside.

Cut up the fennel, saving the fronds for garnish.

Heat a little olive oil in a pan and add the fennel to soften it up, seasoning with salt.

Dice 4 large tomatoes and add them to the pan with the fennel.

Mince 2 cloves of garlic and add to the pan, cooking for about 30 seconds until fragrant.

Add the diced tomatoes to the pan and season with salt, cooking down a bit before adding the fish.

In a separate pot, bring 2 cups of water to a boil for couscous.

Add 2 cups of couscous to the boiling water, cover, and let sit for 5 minutes to steam.

Season the halibut with salt and pepper before placing it on top of the simmering tomatoes.

Cover the pan and cook the fish for about 8 minutes until cooked through.

Fluff the couscous with a fork after it has steamed, and set aside some for later.

Serve the fish and tomatoes over a little bit of couscous, drizzling with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens