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Halibut in Zesty Tomato Sauce

Yield 6 servings (serving size: 5 ounces fish, 1/2 cup rice, and 1/2 cup sauce)
"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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.