Halibut in Zesty Tomato Sauce

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"When I was a little girl, my mother told me that fish was food for the brain, so fish is one of my favorite foods. If I did get any smarter, why not attribute it to the fish?" -CL Reader
6 servings (serving size: 5 ounces fish, 1/2 cup rice, and 1/2 cup sauce)


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2 1/2 quarts water
2 cups sliced onion
1 cup coarsely chopped celery
1/3 cup chopped carrot
1 tablespoon white vinegar
4 black peppercorns
2 bay leaves
6 (6-ounce) halibut fillets (about 1 1/2 inches thick)
2 tablespoons vegetable oil
4 1/2 cups sliced onion
1 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups hot cooked rice
6 lemon wedges


Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 20 minutes. Add halibut; simmer 10 minutes. Remove from heat; let stand 20 minutes.

Heat oil in a large saucepan over medium heat. Add 4 1/2 cups onion and bell pepper, and sauté 5 minutes or until tender. Stir in flour. Add tomatoes and oregano; cover, reduce heat, and simmer 15 minutes.

Remove fish from cooking liquid with a slotted spoon; drain well. Discard cooking liquid and solids. Sprinkle fish with salt and black pepper. Arrange over rice. Top with tomato sauce. Serve with lemon wedges.

Created date

May 2004

Nutritional Information

Calories 402
Caloriesfromfat 20 %
Fat 9 g
Satfat 1.5 g
Monofat 2.5 g
Polyfat 3.8 g
Protein 39.6 g
Carbohydrate 38.8 g
Fiber 3.1 g
Cholesterol 80 mg
Iron 3.5 mg
Sodium 402 mg
Calcium 135 mg