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September 17, 2012

Halibut with Fennel

Inflammation is now thought to be the foundation of many diseases and chronic health conditions. It is indicated in conditions such as heart disease, high blood pressure, high cholesterol, weight gain and obesity, cancer, asthma, diabetes, and arthritis. Research indicates that diet can reduce inflammation and increase a person’s overall health, well-being, and energy levels.

The Complete Idiot’s Guide® Anti-Inflammation Cookbook – a companion to The Complete Idiot’s Guide® to The Anti-Inflammation Diet – has more than 200 recipes that help the reader reduce and manage inflammation levels. Below is a featured recipe for Halibut with Fennel. The sun-dried tomatoes, fennel, and Kalamata olives add a Mediterranean flavor to the halibut.

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Halibut with Fennel
Elizabeth Vierck and Lucy Beale, The Complete Idiot’s Guide® Anti-Inflammation Cookbook

Aluminum foil
4 (5-ounce) halibut fillet
1 Tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon red pepper flakes
6 sun-dried tomatoes, chopped
1 small red onion, thinly sliced
1 fennel bulb, cored and thinly sliced
4 Kalamata or other black olives, drained, pitted and sliced

Preheat oven to 400°.

Tear off 4 pieces of foil to form a square. Place foil on a baking dish and place each fillet in center of square.

For each fillet: drizzle with oil, season with garlic powder and red pepper. Sprinkle sun-dried tomatoes over top. Arrange onion slices over fish, and top with fennel and olives.

Fold aluminum foil around fish to make an enclosed packet, keeping seam at top of packet

Place packets on a large baking sheet in oven and cook for 12 to 14 minutes, depending on thickness of fish. Remove baking dish from oven and place on serving dish. Carefully unfold foil to allow steam to escape.

Serve immediately.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.

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