Triple-Pepper Steamed Halibut

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 1⁄2 tablespoons olive oil
• 4  cups  vertically sliced yellow onions
• 2 1⁄2 cups  slice red bell peppers (about 2 large)
• 2 1⁄2 cups  slice yellow bell peppers (about 2 large)
• 2 1⁄2 cups  slice orange bell peppers (about 2 large)
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 4  garlic cloves, minced
• 1  cup dry white wine
• 1⁄4 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.