An easy and healthy Greek-inspired weeknight meal.
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.