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Triple-Pepper Steamed Halibut

Becky Luigart-Stayner; Cindy Barr
Yield 6 servings (serving size: 1 fillet and 3/4 cup bell pepper mixture)
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.

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

Nutrition 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

How to Make It

  1. 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.