Mediterranean Halibut and Squash

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  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Microwave: 20 mins

Mediterranean Halibut and Squash

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Season with salt and pepper.
  2. Halve squash lengthwise; discard seeds. (Wrap and store one squash portion in the refrigerator for another use.) Sprinkle remaining squash portion with the 1/4 teaspoon salt. Place, cut side down, in a 2-quart microwave-safe baking dish with the water. Cover dish with plastic wrap, turning back corner of wrap to allow steam to escape. Microcook on 100 per cent power (high) for 20 to 22 minutes or until tender, turning once. Cool slightly. Using a fork, scrape stringy squash pulp from shell; cover and keep warm.
  3. Meanwhile, for tomato sauce, in a large skillet cook onion and garlic in hot oil for 2 minutes. Add mushrooms; cook and stir until tender. Stir in undrained tomatoes, olives, and parsley. Bring to boiling; reduce heat. Place fish on top of sauce. Cook, covered, for 8 to 12 minutes or until fish begins to flake when tested with fork.
  4. To serve, divide squash among dinner plates. Top with fish and tomato sauce.

From the Test Kitchen

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High Fiber

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Nutrition Facts (Mediterranean Halibut and Squash)

  • Per serving:
  • 268 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 36 mg chol. ,
  • 513 mg sodium ,
  • 22 g carb. ,
  • 8 g fiber ,
  • 8 g sugar ,
  • 28 g pro.
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