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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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 calories; 5.2 g total fat; 0.8 g saturated fat; 56 mg cholesterol; 396 mg sodium. 830 mg potassium; 12.7 g carbohydrates; 3.8 g fiber; 5 g sugar; 23.5 g protein; 2890 IU vitamin a iu; 126 mg vitamin c; 97 mcg folate; 62 mg calcium; 2 mg iron; 47 mg magnesium;