Halibut In Paper With Yummy Summer Veg Recipes

HALIBUT WITH SUMMER VEGETABLE SAUCE

Categories Tomato Vegetable Sauté Low Cal Low/No Sugar Halibut Summer Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Halibut with Summer Vegetable Sauce image

Steps:

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 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.

Ingredients

1 tablespoon olive oil
2 1/2 cups coarsely chopped red onion
1 1/2 pounds plum tomatoes, cut into 1-inch pieces
6 ounces zucchini, cut into 1/2-inch pieces
2/3 cup fresh corn kernels or frozen, thawed
5 tablespoons thinly sliced fresh basil
3 tablespoons chopped fresh parsley
4 6-ounce halibut fillets
1 tablespoon fresh lime juice

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ROASTED HALIBUT WITH VEGETABLES EN PAPILLOTE RECIPE

Web Dec 6, 2013 2 medium carrots, cut into straws. 3/4 pound thin asparagus, cut into 3-inch lengths. 1/2 pound sugar snap peas. 2 tablespoons extra …
From foodandwine.com
3/5
Category Dinner
Author André Soltner
Total Time 40 mins

Preheat the oven to 375°. In a saucepan of boiling water, cook the carrots for 1 minute. Add the asparagus and sugar snaps and cook until crisp-tender, 2 minutes. Drain and spread on a plate to cool.
In a nonstick skillet, heat the 2 tablespoons of oil until shimmering. Add the onion and mushrooms, season with salt and pepper, and cook over moderately high heat, stirring until softened, 7 minutes. Transfer to the plate; let cool slightly.
Heat 2 large, sturdy baking sheets in the oven. Lay out eight 14-inch-long sheets of parchment paper and brush with olive oil. Mound some of the vegetables on half of each sheet. Set the fillets on the vegetables and season with salt and pepper. Fold each packet in half, then fold up 2 sides to seal, leaving 1 side open. In a small bowl, combine the stock and sherry; spoon 1 1/2 tablespoons into each packet. Fold up the last side, sealing tightly.
Transfer the packets to the preheated baking sheets. Bake for 9 minutes, until the fish is cooked through. Open the packets and transfer the fish, vegetables and broth to plates. Serve at once.

Halibut In Paper With Yummy Summer Veg Recipes

HALIBUT WITH SUMMER VEGETABLE SAUCE

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