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Halibut with a Heart (Red Pepper Sauce)

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Baked Rice with Fresh Herbs

Winter Vegetable Soup

Pear Crisp

Wine Pairings

Recipe courtesy of the National Fisheries Institute

For a Valentine's Day celebration, cut one of the red peppers using a small (1/2-1 inch) heart-shaped cookie cutter. Chop trimmings and proceed as directed.

Recipe courtesy of the National Fisheries Institute

Preparation facts

Total Time: 35 minutes

Yield: 4 servings

Ingredients

Fish steaks:

2 lbs halibut steaks (seafood alternative: haddock, grouper or red snapper, fresh or frozen, thawed)

1/8 tsp salt

1/8 tsp pepper

2 Tbs margarine, melted

Sauce:

2 Tbs margarine

1 cup chopped onion

2 red bell peppers, cut into thin strips

1 (16 oz.) can of tomatoes, undrained, cut up

1/2 tsp salt

1/8 tsp ground red pepper

Directions

Prepare fish steaks:

Preheat broiler. Sprinkle fish with salt and pepper; brush with melted margarine. Broil 5-8 minutes, depending upon thickness, or until fish is firm and opaque.

Prepare sauce:

In a saucepan, melt margarine. Add onions and bell peppers and cook just until tender, about 5 minutes. Add remaining ingredients and simmer, stirring occasionally, for 10 minutes.

Place fish steaks on a serving platter and spoon sauce over them. Yield: 4-6 servings

Seafood alternative: haddock, grouper or red snapper, fresh or frozen, thawed

Nutrition facts

Serving Size 1 serving
Calories 559
Calories from Fat 392 (70%)
% Daily Value*
66%Total Fat 43g
48%Saturated Fat 9.6g
Polyunsaturated Fat 5.5g
Monounsaturated Fat 23.7g
39%Cholesterol 117mg
28%Sodium 675mg
24%Potassium 835mg
3%Total Carbohydrate 8g
8%Dietary Fiber 2g
Sugars 5g
Sugar Alcohols 0g
68%Protein 34g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.