Extra recipe to accompany story, “Livin’ La Vida... Mediterranean,” published 9-6-2012
4 skinless halibut fillets, about 1-inch thick (5-ounce fillets)
3 teaspoons olive oil, divided
1/4 teaspoon each: salt and freshly ground black pepper
1 medium fennel bulb, coarsely chopped (about 1 1/3 cups)
3 tablespoons feathery fronds chopped and reserved for garnish
4 garlic cloves, minced
1 can diced tomatoes (no salt added), drained (14.5-ounce can, or 1 3/4 cup chopped fresh)
16 pitted Kalamata olives, halved or quartered
3 tablespoons drained capers
1 can Great Northern or navy beans, no salt added (15- or 16-ounce can), rinsed and drained
Heat a large nonstick skillet over medium-high heat until very hot. Brush one side of halibut with 1 teaspoon of the oil and season with the salt and pepper. Add halibut to hot skillet, seasoned sides down.
Cook 3 minutes or until seared and golden brown. Transfer to a plate and set aside. Reduce heat under skillet to medium-low and add remaining 2 teaspoons oil. Add chopped fennel bulb and cook 5 minutes, stirring occasionally. Add garlic and continue cooking 3-4 minutes or until fennel is tender. Add tomatoes, olives, capers and beans to the skillet.
Push vegetables to edges of skillet and return fillets to skillet, seared sides up. Continue cooking uncovered until halibut is opaque in center, 3-5 minutes depending on thickness of halibut. Transfer halibut to serving plates. Heat the vegetables through, and transfer to plates alongside halibut. Sprinkle chopped fennel fronds over all.
Note: Any firm, white-fleshed fish may replace the halibut, and 3/4 cup sliced celery may replace the fennel bulb. Reduce cooking time for celery to 2 minutes.
-- chefmd.com
