| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
Main, Courses-, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 1/2 |
c |
Chopped red onion |
| 1 1/2 |
lb |
Plum tomatoes; cut into 1" pieces |
| 6 |
oz |
Zucchini; cut into 1/2" pieces |
| 2/3 |
c |
Fresh corn kernels; (or frozen, thawed) |
| 5 |
tb |
Thinly sliced basil |
| 24 |
oz |
Halibut fillet |
| 1 |
tb |
Fresh lime juice |
INSTRUCTIONS
Heat oil in large nonstick skillet over medium heat. Add onion; saute 5
minutes. Add tomatoes; saute 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.
Recipe by: Bon Appetit Magazine August 1998 p. 115
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 19,
1998, converted by MM_Buster v2.0l.
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