Healthy Halibut With Fennel In A Tomato Bean Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 20 ounces skinless halibut fillets, about 1 inch thick
• 3 teaspoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 medium fennel bulb, coarsely chopped
• 3 tablespoons fennel leaves, chopped and reserved for garnish
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained (may use 1 3/4 cup chopped fresh tomatoes)
• 16 pitted kalamata olives, halved
• 3 tablespoons drained capers
• 1 (15 ounce) can no-salt-added great northern beans, rinsed and drained (may substitute navy beans)

Recipe

• 1 heat a large nonstick skilled over medium-high heat until very hot. brush one side of the halibut with 1 t of the oil and season with salt and pepper.
• 2 add halibut to the skillet, seasoned sides down. cook 3 minutes or until seared and golden brown. transfer to a plate and set aside.
• 3 reduce heat under skilled to medium-low and add remaining 2 t oil. add chopped fennel bulb and cook 5 minutes, stirring occasionally.
• 4 add garlic and continue cooking 3-4 minutes or until fennel is tender.
• 5 add tomatoes, olives, capers and beans to the skillet.
• 6 push vegetables to edbes of skillet and return fillets to the skillet, seared sides up. continue cooking uncovered until halibut is opaque in center (3-5 minutes).
• 7 transfer halibut to serving plates. quickly heat the vegetables through and transfer to plates alongside alibut. sprinkle chopped fennel fronds over all.