Greek-Style Halibut might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 325 calories, 29g of protein, and 11g of fat. If you have oregano leaves, canned tomatoes, halibut fillets, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 30 minutes.
Heat a 12-in. nonstick frying pan over medium-high heat with 1 tbsp. oil. Rub halibut with 1/4 tsp. salt and 1/4 tsp. pepper. Lightly brown fish in frying pan on one side only, 3 to 4 minutes.
Add remaining oil to frying pan along with fennel and ouzo. Cook, stirring frequently, until light golden and almost tender, about 8 minutes.
Add garlic and cook, stirring, until fragrant, 1 minute.
Add tomatoes, 1/2 cup 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 sauce and simmer until fish is cooked through, 5 to 10 minutes.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.
Thrive Pinot Grigio