Back to Halibut with Tomatoes and Fennel All Reviews for Halibut with Tomatoes and Fennel - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 halibut-0711med10722-bag004.jpg
Ingredients Ingredient Checklist 2 cups couscous 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving Coarse salt and ground pepper 1 garlic clove, minced 4 large tomatoes, diced large 1 1/2 pounds halibut, skin removed, cut into 8 small fillets
Cook’s Notes Substitute striped bass or salmon for the halibut and onions for the fennel.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 halibut-0711med10722-bag004.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
halibut-0711med10722-bag004.jpg
halibut-0711med10722-bag004.jpg
Ingredients
Ingredients
- 2 cups couscous 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving Coarse salt and ground pepper 1 garlic clove, minced 4 large tomatoes, diced large 1 1/2 pounds halibut, skin removed, cut into 8 small fillets
Directions
Cook couscous according to package instructions.
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 beginto soften and release their juices, 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.
Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.
Cook’s Notes Substitute striped bass or salmon for the halibut and onions for the fennel.
Cook’s Notes
Substitute striped bass or salmon for the halibut and onions for the fennel.
Reviews (3)
Add Rating & Review 17 Ratings 5 star values: 4 4 star values: 3 3 star values: 7 2 star values: 3 1 star values: 0
Reviews (3)
Add Rating & Review 17 Ratings 5 star values: 4 4 star values: 3 3 star values: 7 2 star values: 3 1 star values: 0
Add Rating & Review
17 Ratings 5 star values: 4 4 star values: 3 3 star values: 7 2 star values: 3 1 star values: 0
17 Ratings 5 star values: 4 4 star values: 3 3 star values: 7 2 star values: 3 1 star values: 0
17 Ratings 5 star values: 4 4 star values: 3 3 star values: 7 2 star values: 3 1 star values: 0
5 star values: 4 4 star values: 3 3 star values: 7 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 09/13/2012 I love fennel and the way it tastes with this preparation is terrific. Will definitely make this again and may try serving over some shape of spinach pasta. Added two cloves of garlic and it did not overpower. Martha Stewart Member Rating: Unrated 07/18/2012 Made this last night (with halibut, even - and I live on the Gulf Coast!). it was wonderful. I only used 3/4 pound of fish, 5 medium to small garden tomatoes, a handful of yellow pear tomatoes from the garden, and a whole bulb of fennel. Also added a splash of white wine at the end and tossed fennel fronds with the couscous. Quite lovely. This recipe is a keeper and this is the first review I have bothered to post! My version served 2, with nothing else but a lovely chenin blanc.Martha Stewart Member
Rating: Unrated 09/13/2012
I love fennel and the way it tastes with this preparation is terrific. Will definitely make this again and may try serving over some shape of spinach pasta. Added two cloves of garlic and it did not overpower.
Rating: Unrated
Rating: Unrated 07/18/2012
Made this last night (with halibut, even - and I live on the Gulf Coast!). it was wonderful. I only used 3/4 pound of fish, 5 medium to small garden tomatoes, a handful of yellow pear tomatoes from the garden, and a whole bulb of fennel. Also added a splash of white wine at the end and tossed fennel fronds with the couscous. Quite lovely. This recipe is a keeper and this is the first review I have bothered to post! My version served 2, with nothing else but a lovely chenin blanc.
All Reviews for Halibut with Tomatoes and Fennel
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Halibut with Tomatoes and Fennel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
