Halibut with Eggplant Peperonata

Halibut with Eggplant Peperonata

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 (4 ounce) fresh or frozen halibut steaks
  • ½ medium sweet onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 small eggplant (about 10 ounces), cut into 1-inch pieces (3 cups)
  • 1 large yellow or red bell pepper, seeded and thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried, crushed
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 4 cups fresh spinach
  • 4 ounces whole-grain baguette, cut into 4 slices

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside.
  2. Cook onion in hot oil in a large skillet over medium heat for 5 minutes, stirring occasionally. Add eggplant, bell pepper, garlic, rosemary, and ¼ 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.
  3. 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 ¼ 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.
  4. Arrange a bed of spinach on four serving plates. Place the halibut and eggplant mixture on the spinach. Serve with baguette slices.

Nutrition information

  • Serving size: 1 halibut steak, 1 cup spinach, ½ cup eggplant, and 1 ounce bread
  • Per serving: 189 calories; 5 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 23 g protein; 97 mcg folate; 56 mg cholesterol; 5 g sugars; 2,890 IU vitamin A; 126 mg vitamin C; 62 mg calcium; 2 mg iron; 396 mg sodium; 830 mg potassium
  • Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (58% dv), Folate (24% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1½ vegetable, 1 starch, ½ fat

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