This recipe pairs a fragrant rosemary-laced eggplant and bell pepper sauce with steamed halibut steaks. Served over a bed of fresh spinach with whole-grain baguette slices, this dinner is on the table in just 45 minutes.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside.

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  • Cook onion in hot oil in a large skillet over medium heat for 5 minutes, stirring occasionally. Add eggplant, bell pepper, garlic, rosemary, and 1/4 teaspoon of the salt. Cook for 10 to 12 minutes more or until the vegetables are very tender, stirring occasionally. Remove mixture from the skillet and keep warm.

  • Add about 1 inch of water to the same skillet. Add a steamer basket and bring the water to boiling over high heat. Sprinkle the halibut steaks with the remaining 1/4 teaspoon salt and the ground pepper. Add the halibut to the steamer basket. Cover and steam over medium heat for 6 to 8 minutes or until the fish flakes when tested with a fork.

  • Arrange a bed of spinach on four serving plates. Place the halibut and eggplant mixture on the spinach. Serve with baguette slices.

Nutrition Facts

189.5 calories; protein 23.5g 47% DV; carbohydrates 12.7g 4% DV; exchange other carbs 1; dietary fiber 3.8g 15% DV; sugars 5.1g; fat 5.2g 8% DV; saturated fat 0.8g 4% DV; cholesterol 55.6mg 19% DV; vitamin a iu 2889.8IU 58% DV; vitamin c 126.1mg 210% DV; folate 96.9mcg 24% DV; calcium 62mg 6% DV; iron 1.7mg 10% DV; magnesium 47mg 17% DV; potassium 830.5mg 23% DV; sodium 395.9mg 16% DV.