Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Halibut in Summer Vegetable Sauce
Ingredients:
4 Halibut fillets or steaks - 8 oz. each
1 tablespoon olive oil
2 ½ cups coarsely chopped red onion
3 tablespoons chopped fresh parsley
6 ounces zucchini, cut into ½ -inch pieces
5 tablespoons thinly sliced fresh basil
¾ cup fresh corn kernels or frozen, thawed
1 tablespoon fresh lime juice
1 ½ pounds plum tomatoes, cut into 1” pieces
Preparation:
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomato; sauté 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. Serves 4.
Great with: Broad noodles, or pasta, or rice
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[recipe curtesy of Toppits Quality Frozen Foods]
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