Halibut with Tomato-Lemon-caper Coulis

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Category : Fish And Sea Food

Recipe : Halibut with Tomato-Lemon-caper Coulis

Makes 4 servings

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

Preheat oven to 400o F.
To prepare halibut, brush each halibut steak with 3/4 teaspoon of the oil;
sprinkle with salt and pepper. Arrange fish in shallow baking dish just large
enough to hold fish in a single layer; bake 10-12 minutes, until fish flakes easily
when tested with fork.
Meanwhile, to prepare coulis, in 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 rabe 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. Drain.
Divide broccoli rabe evenly among 4 plates; top each portion with 1 halibut steak
and one-fourth of the warm coulis.

SERVING (1/2 CUP BROCCOLI RABE, 1 HALIBUT STEAK, 1/3 CUP COULIS)
PROVIDES: 1 Fat, 6 Vegetables, 2 Proteins.

PER SERVING: 267 Calories, 9 g Total Fat, 1 g Saturated Fat, 45 mg Cholesterol, 346
mg Sodium, 16 g Total Carbohydrate, 5 g Dietary Fiber, 35 g Protein, 208 mg Calcium .