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Tomato Poached Halibut with Fennel and White Beans

Tomato Poached Halibut with Fennel and White Beans

Courtesy of Zimmysnook

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

This dish may seem fancy, but it's surprisingly easy to prepare. Tender halibut fillets gently poach in a garlicky tomato and fennel sauce with white beans and briny olives. It’s hearty enough to serve as a main course yet light enough for a summer evening. I like to serve it over orzo so it soaks up all that delicious sauce, but it would also be great with rice, couscous, or even crusty bread.

Ingredients

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    • 2 tbsp olive oil
    • 1 medium fennel bulb, thinly sliced (reserve the fronds for garnish)
    • 1 small red onion, thinly sliced
    • 3 garlic cloves, thinly sliced
    • 1–2 fresh red chiles, thinly sliced (adjust to taste)
    • 1 cup dry white wine (or chicken or vegetable broth)
    • 1 can (28 oz / 796 mL) fire-roasted crushed tomatoes
    • 1½ cups cherry tomatoes, halved
    • 1 can (14 oz / 398 mL) white Cannellini beans, rinsed and drained
    • ½ cup Castelvetrano or other green olives, halved
    • Kosher salt and freshly ground black pepper
    • 4 halibut fillets (6–8 oz each, about 1 inch thick)

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    • 1½ cups dry orzo
    • 1 lemon (for zest and wedges for serving)
    • Extra-virgin olive oil for finishing, optional
    • ¼ cup fresh basil (or parsley), chopped or whole leaves
    • Chilis, optional

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    • CopperBond 12.5” Skillet

    • CopperBond 4qt Saucepan

    Directions

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      1. Bring a large pot (4–5 qt) of salted water to a boil.

      2. Add orzo and cook until al dente, 5–7 minutes or as per package instructions.
      3. Drain well, toss with a drizzle of olive oil, and set aside.

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      1. Heat olive oil in a large skillet (12–12.5”) over medium heat.

      2. Add fennel and onion. Cook 6–7 minutes until softened.
      3. Stir in garlic and chiles, cooking for 1 minute.
      4. Add white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.
      5. Stir in crushed tomatoes and cherry tomatoes. Season with salt and pepper. Simmer uncovered 8–10 minutes until slightly thickened.
      6. Stir in white beans and olives.

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      1. Pat the fish with a paper towel to dry. Nestle the halibut fillets into the sauce, spooning sauce over the tops.

      2. Cover with a lid or foil and cook gently for 8–10 minutes until the fish is opaque and flakes easily.
      3. Taste and adjust seasoning.

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      1. Divide orzo among shallow bowls.

      2. Spoon the tomato–fennel sauce around each portion and top with a halibut fillet.
      3. Drizzle of olive oil, optional and zest with lemon.
      4. Serve with lemon slices and garnish with basil (or parsley) and fennel fronds.