Healthy Halibut With Fennel in a Tomato Bean Sauce

Ingredients

• 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)

Directions

1. 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. 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. 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. 4

   Add garlic and continue cooking 3-4 minutes or until fennel is tender.

5. 5

   Add tomatoes, olives, capers and beans to the skillet.

6. 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. 7

   Transfer halibut to serving plates. Quickly heat the vegetables through and transfer to plates alongside alibut. Sprinkle chopped fennel fronds over all.