Name: Halibut with Summer Vegetable Sauce
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

God decreed from eternity past that you would be like Christ (Rom. 8:29-30); He put His Holy Spirit in you to make sure that it would happen (Phil. 2:12-13); Christ prayed for you to be sanctified, and His prayers are always answered (Jn. 17:17); He even promises you that He will lovingly discipline you in order to return you to holiness whenever you stray (Heb. 12:5-10). How could we ever doubt that God means what He says, “Without holiness no one will see the Lord” (Heb 12:14)?

Jim Elliff

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.

A Message from our Provider:

“Jesus: the ultimate”