Vegetable-Topped Halibut
Ingredients
- 4 (4 ounce) halibut steaks or (4 ounce) fillets, thawed if frozen ⓘ
- 1 small summer squash or 1 small zucchini, halved and cut into 1/4 inch slices
- 1 cup mushroom, sliced ⓘ
- 1/2 onion, sliced and separated into rings ⓘ
- 1 -2 garlic clove, minced ⓘ
- 1/4 teaspoon lemon zest, grated ⓘ
- 1/8 teaspoon salt ⓘ
- 1 1/2 cups chicken broth ⓘ
- 1 (14 1/2 ounce) can tomatoes, cut up ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/4 teaspoon dried basil, crused ⓘ
Instructions
- To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
- Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
- Drain and return the vegetables to the pan.
- In a large skillet, bring chicken broth to a boil.
- Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness).
- Remove fish from the broth using a slotted spoon and place on individual serving plates.
- While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
- Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
- Cook and stir an additional 2 minutes; spoon sauce over fish.
- Garnish with fresh basil or lemon slices and enjoy.
Nutrition & Diet Analysis (per serving)
277
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).