Halibut with Vegetable Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With the mercury rising, who wants to feast on a winter stew? Lighten up with this dish from Sondra Bernstein, author of The Girl & the Fig Cookbook (Simon &Schuster). It features fresh herbs and veggies and a protein-packed halibut fillet. Then, instead of hitting the couch to digest, you can hit the pavement for an after-dinner stroll. Ingredients:
1/4 cup italian parsley (leaves only) |
1/4 cup chicken broth |
1 tsp each salt and black pepper |
1/4 cup plus 1 tbsp olive oil |
vegetable-oil cooking spray |
2 tsp minced fresh garlic |
1 tbsp minced shallots |
2 cups sliced mushrooms |
2 cups green onions, sliced on the diagonal |
1 tbsp chopped fresh thyme |
1 tbsp chopped fresh oregano |
2 tbsp dry white wine |
1 cup blanched and peeled fava beans |
1 1/2 lb boiled red potatoes, sliced |
6 halibut fillets (6 to 8 oz each) |
Directions:
1. Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout.
2. Nutritional analysis per serving: 410 calories, 16.5 g fat (2.5 g saturated fat), 17 g carbohydrates, 47.5g protein, 6 g fiber Nutritional analysis provided by Self
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