Halibut with Summer Vegetable Sauce Recipe


Submitted by soaraway

Makes 4 servings


A yummy & healthy summer entree :)

Ingredients
1 tablespoon olive oil
2 1/2 cups red onion, coarsely chopped
1 1/2 pounds plum tomatoes, cut into 1-inch pieces
6 ounces zucchini, cut into 1/2-inch pieces
2/3 cup fresh corn kernels or frozen, thawed
5 tablespoons thinly sliced fresh basil
3 tablespoons chopped fresh parsley
24 ounce halibut fillets
1 tablespoon fresh lime juice
1 pinch salt
1 pinch pepper
Directions
  1. Heat oil in large nonstick skillet over medium heat.

  2. Add onion; sauté 5 minutes.

  3. Add tomatoes; sauté 3 minutes.

  4. Stir in zucchini, corn, 3 tablespoons basil and parsley.

  5. Cover and simmer until zucchini is crisp-tender, about 3 minutes.

  6. Add halibut fillets to sauce in skillet.

  7. Sprinkle fish and sauce generously with salt and pepper.

  8. Cover; simmer until fish is opaque in center, about 5 minutes.

  9. Remove from heat.

  10. Drizzle lime juice over.

  11. Using spatula, transfer fish to plates.

  12. Spoon sauce over.

  13. Sprinkle with remaining 2 tablespoons basil and serve.

Categories

Fish, Main Dish, Simmer, Kosher

Nutrition Facts
Serving Size 493.8g
Amount Per Serving
Calories
368
Calories from Fat
83
% Daily Value*
Total Fat
9.2g
14%
Saturated Fat
1.3g
6%
Cholesterol
70mg
23%
Sodium
191mg
8%
Total Carbohydrates
22.3g
7%
Dietary Fiber
4.4g
18%
Sugars
11.5g
Protein
49.7g
Vitamin A 39% Vitamin C 99%
Calcium 16% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Low in sodium
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • High in potassium
  • Very high in selenium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • Very high in vitamin C
  •  
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