Recipe Collection
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Recipe: Halibut with Summer Vegetable Sauce
Categories: Main, Courses-, Fish
Yield: 4 Servings
1 tb Olive oil
2 1/2 c Chopped red onion
1 1/2 lb Plum tomatoes; cut into 1"
-- pieces
6 oz Zucchini; cut into 1/2"
-- pieces
2/3 c Fresh corn kernels; (or
-- frozen, thawed)
5 tb Thinly sliced basil
24 oz Halibut fillet
1 tb Fresh lime juice
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.
Recipe by: Bon Appetit Magazine August 1998 p. 115
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 19, 1998, converted by MM_Buster v2.0l.
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