Heat one tbsp olive oil in a non-stick frying pan.

If salt is allowed, salt fish prior to browning.

Sear and brown halibut.

Remove from pan when both sides have been browned.

Using the same pan sauté the sliced fennel and garlic.

When the fennel mixture starts to brown slowly add the citrus juices.

Once the juices are reduced by half, return fish to the pan.

Sprinkle with chopped rosemary.

Add 1/4 cup of water to pan, cover and simmer for 15 minutes.

Serve with steamed grains.