PointsPlus Braised Halibut with Tomatoes and Orzo Recipe

PointsPlus Braised Halibut with Tomatoes and Orzo Recipe
Staff Writer

Weight Watchers International


An easy and healthy Greek-inspired weeknight meal. 

Click here to see the Weight Watchers Gets a Face-Lift with PointsPlus story. 

Adapted from "Weight Watchers New Complete Cookbook" by Weight Watchers 


  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 teaspoon fennel seeds, lightly crushed
  • One 14 ½-ounce can crushed tomatoes
  • 1 ¾ cups water
  • 1 cup orzo
  • 12 pitted Kalamata olives, halved
  • 1 tablespoon capers, drained
  • ¼ teaspoon black pepper
  • One 1 ¼-pound halibut fillet, skinned


Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, until fragrant, about 1 minute. Add celery and fennel seeds and cook, stirring, until celery is slightly softened, about 2 minutes.

Add tomatoes, water, orzo, olives, capers, and 1/8 teaspoon of pepper to skillet; bring to a boil, stirring occasionally. Reduce heat and simmer, covered, 5 minutes.

Season halibut with remaining 1/8 teaspoon pepper. Nestle fish into tomato mixture and simmer, covered, until fish is just opaque in center and orzo is tender, about 12 minutes. Cut halibut into 4 equal pieces and serve. 

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.