The Fisherman’s Wife is taking the day off from writing…. Grandma is in town!
My mom has TONS of energy and she loves to cook. The kids always end up in the kitchen with her, preparing something yummy. Check out what they’ll be making tonight:
Greek Style Halibut
2 Tbsp EVOO, divided
4 Halibut fillets (about 4 oz each)
1/2 tsp salt
1/2 tsp pepper
1 fennel bulb, trimmed and cut into wedges
1Tbsp ouzo, or other anise flavored liqueur
2 garlic cloves, finely chopped
1 can diced tomatoes
1 can chickpeas, drained & rinsed
2 Tbsp roughly chopped fresh oregano
1. Heat a skillet to med-high heat with 1/2 the evoo. Rub the Halibut w/ half the salt and pepper, brown it for 3-4 minutes on one side only and transfer to a plate.
2. Add the remaining EVOO to the pan with the fennel and ouzo. Cook, stirring frequently until light golden and almost tender. About 8 minutes. Add garlic and cook about a minute.
3. 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 Halibut fillets, browned side up in the sauce and simmer until the fish is cooked. About 5-7 minutes.
My mom found this recipe on recipes. com. We’ll be serving it with a lovely Orzo Salad. I’ll let you know how it turns out!