Halibut with Tomato and Basil serves 4

Halibut with Tomato

Summer freshness comes through in this delightful light meal.

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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

1. In a large skillet add the oil. 
   
2. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. 
   
3. Top each fillet of fish with 1/4 of the tomatoes. 
   
4. Place the pan on the stove top and bring the liquid to a boil over medium high heat. 
   
5. Top the pan with a tight fitting lid and reduce heat to moderate. 
   
6. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. 
   
7. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. 
   
8. Spoon pan juices over the fish and sprinkle basil on top. 
9. 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