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1. Heat a nonstick pan over medium high heat with 1 tbs olive oil. Rub halibut with salt and pepper. Lightly brown fish in frying pan on one side only, 3-4 min. Transfer to a plate.
2. Add oil to frying pan, heat and add fennel and ouzo. Stir frequently till light golden and almost tender about 8 min. Add garlic, cook stir 1 min.
3. Add tomatoes, 1/2 cup water, chickpeas, salt and pepper and oregano and bring to boil. Reduce heat to maintain steady simmer. Lay halibut fillets browned side up in sauce and simmer till fish is cooked through, 5 - 10 min.
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