• Braised Halibut with Tomato, Capers and Olives

    3 votes
    Braised Halibut with Tomato, Capers and Olives
    Prep: 15 min Cook: 20 min Servings: 4
    by Janet Ciel
    1 recipe
    This is a Mediterranean seafood dish, which is impressive to serve and very low fat.


    • 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


    1. 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.
    2. 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.
    3. 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.

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    • Mihir Shah
      Mihir Shah
      This was just wonderful - very easy to prepare and tasted great. The texture is a really nice mix of the soft fish, deep orzo, and vegetables. I skipped adding salt and pepper to the simmering sauce, and just salted (sea salt) and peppered the fish. The salt from the stewed tomoatoes, olives and capers more than made up for it. Very highly recommend. Served it with a warm french baguette. Wow!
      • Stacey Maupin Torres
        Stacey Maupin Torres
        I look forward to trying this recipe soon. I love the blend, especially with the kalamata olives. Thank you for sharing!

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