| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Sami |
Seafood |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Extra-virgin olive oil |
| 2 |
|
Red bell peppers |
| 1 |
|
Yellow bell pepper (both cored, seeded, and cut lengthwise into 1/2" strips |
| 1 |
md |
Onion, slivered |
| 1 |
tb |
Balsamic vinegar |
| 1 |
ts |
Herbes de Provence |
|
|
Salt to taste |
|
|
Freshly ground black pepper, to taste |
| 3 |
tb |
Chopped flat-leaf parsley |
| 4 |
|
Halibut steaks (1" thick, 8 oz ea) |
| 2 |
|
Lemons, halved crosswise for garnish |
INSTRUCTIONS
Herbes de Provence is an aromatic blend of dried herbs - thyme,
rosemary, lavender and summer savory. This mixture is readily
available in specialty food shops and upscale supermarkets. to make
your own, mix together 1/2 ounce of each herb and store in an
airtight jar in a cool, dark place. The herbs marry well with most
grilled or baked fish.
1. Preheat the oven to 400'F. Heat 2 tablespoons oil in a large
nonstick skillet over medium heat. Add the peppers and onion; cook 10
minutes, stirring often.
2. Add vinegar and herbes de Provence and cook 15 minutes longer,
stirring often. Season with salt and pepper and 2 tablespoons
parsley. Spoon the vegetables over the bottom of a 9x9" baking dish.
3. Brush the fish with the remaining oil. Sprinkle both sides with
salt and pepper then lay the fish in the baking dish over the
vegetables. Bake for 20 minutes.
4. Garnish fish with remaining parsley and lemon halves. Serve
immediately.
Per serving: 383 calories, 15 grams fat, 68 milligrams cholesterol.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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