Next up in the this month's Grocery Bag series is Halibut with Tomatoes and Fennel! My boyfriend and I loved Food Networks recipe for Talapia with Tomatoes, Olives and Potato Hash so we figured we'd definitely like this... and we were right!
This was a super easy dish to make and only took 25 minutes. It even offers great substitute options. If you'd rather cook bass or salmon, substitute onions for the fennel.
We went with the original halibut recipe and were very pleased. The acidity in the tomatoes mixed very well with the freshness of the fish and the flavor from the fennel. This was my first experience cooking fennel and I was a little apprehensive since I know how powerful the flavor can be. Once paired with the couscous, you have a perfect bite of flavorful simplicity - no flavor over powering more than another!
1 cup couscous
1 tbsp extra virgin olive oil, plus more for drizzling
1 large fennel bulb, thinly sliced lengthwise, plus fronds for serving
1 clove garlic, minced
4 large tomatoes, diced large
1 1/2 lbs halibut, skin removed, cut into at small fillets
salt and pepper
1) Cook couscous according to packaged instructions.
2) In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they begin to soften and release their juices, about 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
3) Fluff couscous with a fork. To serve, divide remaining couscous and halibut and tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.