This heart healthy dinner is delicious and good for you. The fresh herbs really come out to give the fish a fantastic flavor. Be careful not to over cook the halibut steaks. You know the steaks are done when they easily flake with a fork.
Ingredients:
Four 5-ounce boneless halibut steaks
1 tablespoon + 1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 medium fresh garlic cloves, minced
8 large plum tomatoes, seeded and diced
1 large lemon, peeled and sectioned
2 tablespoons minced fresh basil
1 tablespoon rinsed drained capers
1 teaspoon balsamic vinegar
8 cups chopped trimmed washed broccoli rabe
Directions:
Prepare halibut.
- Preheat oven to 400o F.
- Brush each halibut steak with 3/4 teaspoon of the oil and sprinkle with salt/pepper.
- Arrange fish in shallow baking dish just large enough to hold fish in a single layer
- Bake 10-12 minutes, or until fish flakes easily when tested with fork.
Prepare coulis.
- In a medium nonstick skillet, heat remaining 1 teaspoon oil; add two-thirds of the garlic. Cook over medium-high heat, stirring constantly, until tender
- Add tomatoes, lemon, basil and capers; cook, stirring frequently, 3 minutes, until tomatoes are softened.
- Stir in vinegar.
- Remove from heat; keep warm.
- Rinse broccoli with cold water; do not dry.
- In large pot, combine wet broccoli rabe and remaining garlic; cook over medium-high heat, covered, 2-3 minutes, until broccoli rabe is wilted and drain.
- Divide broccoli rabe evenly among 4 plates; top each portion with 1 halibut steak and one-fourth of the warm coulis.
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