Serving Size:1 halibut steak, 1 cup spinach, + 1/2 cup peperonata
Start to Finish:45 mins
Halibut with Eggplant Peperonata
Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
For peperonata, in a large skillet cook onion in hot oil over medium heat 5 minutes, stirring occasionally. Add the next four ingredients (through rosemary) and 1/4 tsp.of the salt. Cook 10 to 12 minutes more or until vegetables are very tender, stirring occasionally. Remove peperonoata from skillet and keep warm.
Add about 1 inch of water to the same skillet. Place a steamer basket in the skillet and bring water to boiling over high heat. Sprinkle halibut steaks with the remaining 1/4 tsp. salt and the black pepper. Add fish to steamer basket. Cover and steam over medium heat 6 to 8 minutes or just until fish flakes.
Line four serving plates with spinach; top with fish and eggplant peperonata.