| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | Courses-, Fish, Main | 4 | Servings |
INGREDIENTS
| 1 | T | 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 | T | Thinly sliced basil |
| 24 | oz | Halibut fillet |
| 1 | T | 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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