Halibut with Tomato and Basil serves 4

Summer freshness comes through in this delightful light meal.
4 (4 ounce) halibut fillets
1 tablespoon olive oil 1 clove garlic, crushed 1/4 cup onion, diced |
1/4 cup white wine
3 roma tomatoes, diced 20 leaves fresh basil lemon wedges |
- In a large skillet add the oil.
- Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
- Top each fillet of fish with 1/4 of the tomatoes.
- Place the pan on the stove top and bring the liquid to a boil over medium high heat.
- Top the pan with a tight fitting lid and reduce heat to moderate.
- Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
- Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
- Spoon pan juices over the fish and sprinkle basil on top.
- Serve with lemon wedges.
Calories 222, Fat 7.0g, Cholesterol 46mg, Sodium 84mg
Carbohydrates 4.9g, Fiber 1.5g, Sugars 2.8g, Protein 31.2g
Carbohydrates 4.9g, Fiber 1.5g, Sugars 2.8g, Protein 31.2g