Halibut With Summer Vegetable Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
2 1/2 cup: Chopped red onion,
1 1/2 lbs: Plum tomatoes, cut into 1" pieces
6 ounce: Zucchini, cut into 1/2" pieces
2/3 cup: Fresh corn kernels, (or frozen, thawed)
5 tbsp: Thinly sliced basil,
24 ounce: Halibut fillet,
1 tbsp: 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 on Aug 19,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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.
Source from luhu.jp