Name: Halibut with Eggplant Peperonata
Total time: 45 min
Ingredients: 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 1/2 teaspoon dried, crushed; ½ teaspoon salt, divided; ¼ teaspoon ground pepper; 4 cups fresh spinach; 4 ounces whole-grain baguette, cut into 4 slices

Directions

Step 1

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

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Step 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 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.
Step 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 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.
Step 4

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

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts