MEDITERRANEAN STEAMED ALASKA HALIBUT and VEGETABLES
Prep Time: 10 Cook Time: 25
Servings: 4
In large skillet, sauté onions and garlic in oil until tender, about 5 minutes. Stir in tomatoes and wine. Heat to boiling; reduce to simmer and cook 2 minutes.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Arrange halibut over vegetables in skillet; season with salt and lemon pepper. Cover and gently simmer for 15 to 17 minutes for frozen halibut OR 10 to 12 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, place halibut portions on platter. Spoon vegetables over halibut; sprinkle with cheese, olives and herbs.
Nutrients per serving: 377 calories, 18g total fat, 4g saturated fat, 44% calories from fat, 58mg cholesterol, 34g protein, 13g carbohydrate, 3g fiber, 545mg sodium, 214mg calcium and .7g omega-3 fatty acids.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Arrange halibut over vegetables in skillet; season with salt and lemon pepper. Cover and gently simmer for 15 to 17 minutes for frozen halibut OR 10 to 12 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, place halibut portions on platter. Spoon vegetables over halibut; sprinkle with cheese, olives and herbs.
Nutrients per serving: 377 calories, 18g total fat, 4g saturated fat, 44% calories from fat, 58mg cholesterol, 34g protein, 13g carbohydrate, 3g fiber, 545mg sodium, 214mg calcium and .7g omega-3 fatty acids.
1 large red onion, halved and thinly sliced
4 cloves garlic, sliced
3 Tablespoons olive oil
1 can (14.5 oz.) diced tomatoes
½ cup dry white wine
4 Alaska Halibut steaks or fillets (4 to 6 oz. each)
Salt and lemon pepper seasoning, to taste
2 oz. feta cheese
½ cup pitted Kalamata or black olives, halved
2 Tablespoons fresh chopped thyme or oregano OR 1 teaspoon dried thyme or oregano
4 cloves garlic, sliced
3 Tablespoons olive oil
1 can (14.5 oz.) diced tomatoes
½ cup dry white wine
4 Alaska Halibut steaks or fillets (4 to 6 oz. each)
Salt and lemon pepper seasoning, to taste
2 oz. feta cheese
½ cup pitted Kalamata or black olives, halved
2 Tablespoons fresh chopped thyme or oregano OR 1 teaspoon dried thyme or oregano