Pan-Seared Fennel-Scented Halibut with Puttanesca

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 1 tablespoon capers drained
• 2 cups cherry tomatoes halved
• 0.1 teaspoon pepper red crushed
• 4 teaspoons olive oil extravirgin divided
• 2 teaspoons fennel seeds crushed
• 0.3 cup basil fresh sliced
• 3  garlic cloves minced
• 24 ounce pacific halibut filets 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.5 cup onion chopped
• 6 ounces orzo pasta 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt divided

Equipment

• bowl
• frying pan

Directions

1. To prepare orzo, cook pasta according to package directions, omitting salt and fat; drain.
2. Place pasta in a bowl; stir in rind and next 4 ingredients (through 1/8 teaspoon black pepper). Toss to combine.
3. To prepare fish, combine fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; stir well.
4. Sprinkle both sides of the fish with fennel seed mixture.
5. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add fish to pan; saut 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
7. Transfer to a plate, and keep warm.
8. Heat remaining 2 teaspoons oil over medium-high heat.
9. Add onion and red pepper flakes to pan; saut 1 minute.
10. Add garlic; saut 15 seconds. Stir in tomatoes and capers; cook 2 minutes.
11. Remove from heat; stir in basil and remaining 1/4 teaspoon salt. Divide pasta evenly among each of 4 plates; top each with 1 fillet. Spoon 1/3 cup tomato mixture over each serving.