Sometimes, the best thing you can take away from a bad relationship is Greek Halibut.

The recipe was his, discovered as child while camping on a Boy Scout camping trip. Who knew they made gourmet food on Boy Scout glamping trips? When the old boyfriend and I first started dating, we went camping together. I tried to impress him with my tent assembly skills and ease with nature, while he succeeded in impressing with me with this dinner.

I had a sneaking suspicion (and fear) the relationship wouldn?t last, but I knew the recipe would be mine forever. Now, I?ve started new and lasting traditions all my own, because even though he?s long gone and I haven?t been camping again since, I do make this fantastic Greek Halibut every halibut season.?This is an easy, tasty and impressive dinner that might even make you forget the recipe was never really yours to begin with.

For complete satisfaction, serve it over orzo pasta with a side Greek salad and your favorite white wine.

Satiate Wine Pairing Recommendation: Domaine Sigalas Santorini 2014 Assyrtiko?(click for wine review)

RECIPE:

Olive or Grape seed oil
Halibut fillets (about 1/3 lb per person)
Large fennel bulb coarsely chopped
2 cloves chopped or pressed garlic
1 can (14.5 oz) diced or chopped tomatoes
1/2 can garbanzo beans (drained and rinsed)
1/2 cup water
1 cup pitted kalamata olives
2 tbsp fresh oregano
salt & pepper ?to taste
1 tbsp ouzo (optional)

1. Remove skin from halibut and rub with salt and pepper and lightly brown in a large skillet with 2 tbsp
   olive oil on one side until brown (5 min).
2. Transfer fish to a plate and keep covered.
3. Add chopped?fennel to the skillet and cook, stirring frequently until almost tender (8 min).
4. Add garlic and ouzo and?cook until fragrant (1 min).
5. Add tomatoes, olives, garbanzo beans, oregano and ? cup of water and?bring to a boil.
6. Reduce heat and add fish brown side up in sauce.
7. Simmer until fish is cooked through?(5-10 min).

This dish works equally well with boneless salmon fillets or any other firm white fish. Use a large skillet?that is shallow enough that the fish will poach on the surface of the sauce rather than being immersed in?it. One can substitute a pinch of powdered anise for Ouzo to make it alcohol-free.