Halibut with Eggplant Peperonata

This Mediterranean seafood recipe is seasoned with garlic and rosemary and served over fresh spinach. This easy dinner recipe can be on your table in just 45 minutes.

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  • Makes: 4 servings
  • Serving Size: 1 halibut steak, 1 cup spinach, + 1/2 cup peperonata
  • Start to Finish: 45 mins

Halibut with Eggplant Peperonata

Directions

  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
  2. 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.
  3. 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.
  4. Line four serving plates with spinach; top with fish and eggplant peperonata.
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Nutrition Facts (Halibut with Eggplant Peperonata)

  • Per serving:
  • 189 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 56 mg chol. ,
  • 396 mg sodium ,
  • 13 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 23 g pro.
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