Greek Style Halibut

With the ouzo, this time! This is still a great dish. It was a little tough to evaluate the impact of the ouzo, because at Trader Joe's I mistakenly picked up the can of tomatoes with diced green chilis instead of the plain ones. I'd love to come up with an excuse, like I had three children with me, but I was by myself and have no idea what happened. The recipe was still good, but I don't think the ouzo had much of a chance. The only real problem is that I'd bought way too much halibut, because my relatives who had said they'd come over bailed...all the more reason why, if you're my friend and you're hungry, you should probably drop by at 6pm.

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Greek Style Halibut

INGREDIENTS:

- 2 T. olive oil
- 4 halibut fillets, or other firm white fish
- 1/2 t kosher salt
- 1/2 t pepper
- 1 fennel bulbs, trimmed and cut into wedges
- 1 T. ouzo or other anise-flavored liquer
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 2 T. fresh oregano, roughly chopped


METHOD:

Heat a skillet very hot.

Rub the fish with salt and pepper.

Add 1 T. olive oil. Add the fish and brown for about 4 minutes without moving. Transfer fish to a plate.

Add 1 T. olive oil to the now-empty skillet along with fennel and 1 T. ouzo. Cook, stirring frequently, until light golden and almost tender, about 8 minutes. Add garlic and cook, stirring until fragrant, 1 minute.

Add tomatoes, 1/2 c. water, chickpeas, remaining salt and pepper, and the oregano and bring to a boil. Reduce heat to maintain a steady simmer. Lay fish fillets, browned side up, in sauce and simmer until fish is cooked through, 5 -10 minutes.

SOURCE: Sunset Magazine


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