Halibut with summer vegetable sauce

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2½ cup Chopped red onion
1½ pounds Plum tomatoes; cut into 1\" pieces
6 ounces Zucchini; cut into 1/2\" pieces
⅔ cup Fresh corn kernels; (or frozen, thawed)
5 tablespoons Thinly sliced basil
24 ounces Halibut fillet
1 tablespoon Fresh lime juice

Directions

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Add tomatoes; saute 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.

Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover, simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.

Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.

Recipe by: Bon Appetit Magazine August 1998 p. 115 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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