Triple-Pepper Steamed Halibut

LMillerRN's Note:

Nice when served with saffron couscous (also posted). This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits. From Cooking Light.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 ½ tablespoons olive oil
• 4 cups vertically sliced yellow onions
• 2 ½ cups slice red bell peppers (about 2 large)
• 2 ½ cups slice yellow bell peppers (about 2 large)
• 2 ½ cups slice orange bell peppers (about 2 large)
• ¾ teaspoon salt , divided
• ½ teaspoon fresh ground black pepper , divided
• 4 garlic cloves , minced
• 1 cup dry white wine
• ¼ cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 6 (6 ounce) halibut fillets

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
3. Stir in wine, basil, and oregano; cook 1 minute.
4. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
5. Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.

Reviews

[Bergy]

Loved the recipe - I had a small tail piece so it required a bit more steaming. I held off adding the peppers until 3 minutes before the fish was cooked. I used Marsala wine which gave a heavenly flavor to the peppers. Served with Crunchy cabbage & rice