| 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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