Halibut With Summer Vegetable Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 1/2 cups	156g / 5.5oz	Coarsely-chopped red onion
1 1/2 lbs	681g / 24oz	Plum tomatoes - cut into 1" pieces
6 oz	170g	Zucchini - cut into 1/2" pieces
2/3 cup	41g / 1.4oz	Fresh corn kernels or frozen - thawed
5 tablespoons	75ml	Thinly-sliced fresh basil
3 tablespoons	45ml	Chopped fresh parsley
4		Halibut fillets - (6 oz ea)
1 tablespoon	15ml	Fresh lime juice

Recipe Instructions

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Add tomatoes; saute 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.

Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.

Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.

This recipe yields 4 servings.

Per Serving: calories, 320; total fat, 8 g; saturated fat, 1 g; cholesterol, 54 mg.

Source:
Bon Appetit, August 1998

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