Pesto roasted halibut

4 Servings

Ingredients

Quantity Ingredient
-----YELLOW BELL PEPPER SAUCE-----
2 larges Yellow bell pepper; roasted,
Eled
Peeled
1 large Shallot, minced
2 Garlic cloves, minced
¼ cup White wine
½ Lemon, juice from
½ cup Chicken broth
1 tablespoon Cornstarch
1½ ounce Fat-free cream cheese
Salt and pepper
4 Halibut filets (8 oz ea)
Olive oil spray
Salt and pepper
1 cup White wine
1 cup Water
Spicy Green Chili Pesto, *See
Parate r recipe
2 tablespoons Light butter, melted
1 cup Tomato, diced
Garnish:
Fresh cilantro
Thin tortilla strips

Directions

MARY WILSON BWVB02B

HALIBUT

Preheat the oven to 400 degrees. To make the sauce, cut peppers into small pieces and place in a blender jar. Add all accumulated juices from the peppers. Blend to chop. In a small saucepan heat the shallot and garlic in white wine over medium heat or a few minutes, or until garlic is softened.

Add to the blender jar and blend with the peppers until smooth. Add lemon juice, chicken broth, cornstarch and cream cheese, and blend on high to mix well. Pour the blended mixture into a small saucepan over medium heat and stir constantly for 3 to 4 minutes, or until the sauce is thickened and hot. Season with salt and pepper. If the sauce is not completely smooth, blend again. Coat the fish with an olive-oil spray and season with salt and pepper. Place filets in a roasting pan, and add 1 cup each white wine and water. The filets should not be submerged in the liquid. Spread about 1 tbsp. pesto over each filet and drizzle with butter. Roast for 5 to 8 minutes, or until fish flakes easily with a fork. Ladle one-fourth the sauce onto each serving. Place the halibut in the center. Garnish with fresh cilantro and thin tortilla chips. Yield: 4 servings. Per serving: 491 calories, 12 g fat.

Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

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