Watch how Chef Steve Binks from www.ChefBinks.com bakes Halibut fish.
For an alternative way of cooking halibut, The New York Times have also given the recipe 'Halibut with tomatoes and fennel' in one of their posts: https://littlerock.com.mt/food/everyday-food-take-it-easy/
Serves 4
ACTIVE TIME: 25 minutes.
TOTAL TIME: 25 minutes.
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:
1. Cook couscous according to package instructions.
2. In a large skillet with a tightfitting 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, 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. Reserve 2 1/4 cups for Friday’s dinner. To serve, divide remaining couscous and halibut and tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.
