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1. Heat a 12 inch nonstick frying pan over medium high heat with 1 tbs oil. Rub halibut with 1/4 tsp salt and 1/4 tsp pepper. Lightly brown fish in a frying pan on one side only, 3-4 minutes. Transfer to a plate.
2. Add remaining oil to frying pan along with with fennel and ouzo. Cook, stirring frequently, until light golden and almost tender, about 8 minutes. Add garlic and cook, stirring until fragrant, 1 minute.
3. Add tomatoe, 1/2 cup water, chickpeas, remaining salt and pepper, and the oregano and bring to boil. Reduce heat to maintain a steady simmer. Lay halibut fillets, browned side up, in sauce and summer until fish is cooked through, 5-10 minutes.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 639.3mg||22 %|
|Potassium 432.8mg||11 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 22.3g|
|Protein 6.1g||9 %|
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Calories per serving: 162
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