Halibut with Summer Vegetable Sauce
- 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 on Aug 19,
1998, converted by MM_Buster v2.0l.
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
1998, converted by MM_Buster v2.0l.
