Vegetable-Topped Halibut

Recipe by PaulaG
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
  • Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
  • Drain and return the vegetables to the pan.
  • In a large skillet, bring chicken broth to a boil.
  • Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness).
  • Remove fish from the broth using a slotted spoon and place on individual serving plates.
  • While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
  • Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
  • Cook and stir an additional 2 minutes; spoon sauce over fish.
  • Garnish with fresh basil or lemon slices and enjoy.
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