2 tbsp. olive oil
1 leek (white & tender green), washed & chopped
1 (14 1/2 oz.) can cut-up peeled tomatoes, undrained
3/4 tsp. fennel seeds
1 916 oz.) pkg. frozen mixed vegetables
1/4 c. orange juice
1/2 c. quick-cook long grain rice (white)
1 lb. halibut steaks, cut 3/4 to 1 inch thick
1/2 tsp. salt
1/4 tsp. lemon pepper
1/4 c. chopped parsley
Lemon wedges

In a 10 or 12 inch skillet, heat oil over medium-high heat. Add leeks and cook, stirring 2 or 3 minutes, until softened but not browned.

Stir in tomatoes and their liquid, fennel seeds, mixed vegetables, orange juice and rice. Heat to boiling, stirring often. Arrange halibut steaks in a single layer on top of vegetable mixture. Season with salt and lemon pepper. Reduce heat to low.

Cover and simmer 15 to 17 minutes, turning halibut once, until cooked through. Sprinkle with parsley and serve with lemon wedges.