Broiled Halibut With Buttery Tomato Sauce

Be sure to buy fresh, firm fish that has little to no scent. Cook it the same day you purchase it; it makes all the difference.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Prep time 10 minutes
Total time 15 minutes
Portion size 4 servings

Ingredients
4 small halibut fillets, (about 450 g)
Pinch each salt and pepper

Steamed Broccoli:4 cups (1 L) broccoli florets
1 tbsp (15 mL) lemon juice
Pinch each salt and pepper

Buttery Tomato Sauce:2 tbsp (30 mL) butter
2 shallots, chopped
2 cloves garlic, minced
2 plum tomatoes, seeded and chopped
1/2 tsp (2 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) basil leaves, torn

Preparation
Sprinkle fish with salt and pepper; broil on greased baking sheet until fish flakes easily when tested with fork, about 8 minutes.

Steamed Broccoli: Meanwhile, arrange broccoli on rack in wok or large saucepan; pour in enough water to come 1 inch (2.5 cm) below rack. Cover and steam until tender-crisp, about 6 minutes. Toss with lemon juice, salt and pepper.

Buttery Tomato Sauce: Meanwhile, in skillet, melt butter over medium-high heat; cook shallots and garlic, stirring, until butter is browned, about 1 minute.

Stir in tomatoes, honey, salt and pepper; cook, tossing, until tomatoes begin to break down, about 1 minute. Stir in basil; heat until wilted. Spoon over fish. Serve with broccoli.

Nutritional Information per serving: about
cal 211 pro 26g total fat 9g sat. fat 4g
carb 7g dietary fibre 3g sugar 3g chol 52mg
sodium 268mg potassium 862mg 
%RDI:
calcium 10 iron 14 vit A 36 vit C 75
folate 24
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