Halibut with Eggplant Peperonata

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Halibut with Eggplant Peperonata
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
active:
45 mins
total:
45 mins
Servings:
4
Halibut with Eggplant Peperonata

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

Serving Size: 1 halibut steak, 1 cup spinach, 1/2 cup eggplant, and 1 ounce bread
Per Serving:
190 calories; protein 23.5g; carbohydrates 12.7g; dietary fiber 3.8g; sugars 5.1g; fat 5.2g; saturated fat 0.8g; cholesterol 55.6mg; vitamin a iu 2889.8IU; vitamin c 126.1mg; folate 96.9mcg; calcium 62mg; iron 1.7mg; magnesium 47mg; potassium 830.5mg; sodium 395.9mg.
Exchanges:

3 lean protein, 1 1/2 vegetable, 1 starch, 1/2 fat

© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 10/27/2021
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