Halibut with Fennel, Tomatoes, Capers & Lemon Zest. healthy, light & delicious.

Mmmmm...one of our favorite dishes, we make it often. Quick to make..everything goes into one pan. This dish bursts with tanginess of my two favorite things - lemons and capers. Giada De Laurantis made it with Pork loin chops but I prefer fish because it's light. In this recipe I used Halibut but I have also used Tilapia, another great tasting fish.

INGREDIENTS :

2- 6-8oz pieces of Haibut or other thick white fish (Tilapia, Cod, Sea Bass)

kosher salt ) cracked fresh pepper.

2-3 Tb olive oil.

1 fennel (also called Anise), using the bulb part only, cut in half, slice thinly

1 lg shallot, chopped

1 can of diced tomatoes, slightly drained

2 TB capers, no need to rinse - the briny flavor is good

1/2 cup white wine, may need to add more if a lot of it evaporates, no more than a cup usually.

zest of one lemon use a lemon peeper

1 cup Israeli Couscous (pearl like) or plain couscous but Israeli is better - or, if you want a lighter healthier dish, skip the Israeili couscous all together.

HOW TO:

Prepare Israeli Couscous according to directions on the package. When done, add a little olive oil so it doesn't stick together. Cover.

In a pan, add some olive oil. Season the fish with cracked pepper and kosher salt. Sometimes I lightly sprinkle with Italian bread crumbs.

I do the fish two diffrent ways. Sometimes I sear it on both sides and let it finish in 375 oven - escpecially if the fish is thicker. Another way I do it, is finish frying it in a pan - especially when using Tialpia, a thinner fish.

When fish is done cooking, set aside.

In same pan, add more olive oil and the chopped shallot. Sauteeing them until transluecnt.

Add the sliced fennel, saute for about 5-7 minutes, don't brown them.

Add the white wine, the the diced tomatoes. Cook 2-3 minutes.

Add the capers and then zest of a lemon.

Put the fish back into the pan, on top of the fennel mixture and let cook for about 3-5 minutes - to heat fish through and let the sauce reduced somewhat.

PLATE IT :

On a plate, make a bed of the couscous, top with some of the fennel, tomato mixture. Place the fish on top of the fennel mixture.

ENJOY EVERY BITE !