Triple-Pepper Steamed Halibut

Triple-Pepper Steamed Halibut Recipe
Becky Luigart-Stayner; Cindy Barr
This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits.

Yield:

6 servings (serving size: 1 fillet and 3/4 cup bell pepper mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 298
Caloriesfromfat 24 %
Fat 7.8 g
Satfat 1.1 g
Monofat 3.8 g
Polyfat 1.8 g
Protein 38.1 g
Carbohydrate 18.8 g
Fiber 4.8 g
Cholesterol 54 mg
Iron 2.7 mg
Sodium 394 mg
Calcium 127 mg

Ingredients

1 1/2 tablespoons olive oil
4 cups vertically sliced yellow onion
2 1/2 cups (1/2-inch) strips red bell pepper (about 2 large)
2 1/2 cups (1/2-inch) strips yellow bell pepper (about 2 large)
2 1/2 cups (1/2-inch) strips orange bell pepper (about 2 large)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 garlic cloves, minced
1 cup dry white wine
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
6 (6-ounce) halibut fillets

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender. Stir in wine, basil, and oregano; cook 1 minute. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture. Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.

Donata Maggipinto,

Cooking Light

October 2004