Halibut with summer vegetable sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2½ | cup | Chopped red onion |
| 1½ | pounds | Plum tomatoes; cut into 1\" pieces |
| 6 | ounces | Zucchini; cut into 1/2\" pieces |
| ⅔ | cup | Fresh corn kernels; (or frozen, thawed) |
| 5 | tablespoons | Thinly sliced basil |
| 24 | ounces | Halibut fillet |
| 1 | tablespoon | Fresh lime juice |
Directions
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@...> on Aug 19, 1998, converted by MM_Buster v2.0l.