Tested till perfect Broiled Halibut With Buttery Tomato Sauce
Broiled Halibut With Buttery Tomato Sauce
Photography by Jeff Coulson/TC Media

Broiled Halibut With Buttery Tomato Sauce

Be sure to buy fresh, firm fish that has little to no scent. Cook it the same day you purchase it; it makes all the difference.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 15 minutes
  • Portion size 4 servings

Ingredients

  • 4 4small halibut fillethalibut fillets, (about 450 g)
  • Pinch Pincheach salt and pepper

Steamed Broccoli:

  • 4 cups 4cupsbroccoli floretbroccoli florets
  • 1 tbsp 1tbsplemon juice
  • Pinch Pincheach salt and pepper

Buttery Tomato Sauce:

  • 2 tbsp 2tbspbutter
  • 2 2shallotshallots, chopped
  • 2 2cloves garlic, minced
  • 2 2plum tomatotomatoes, seeded and chopped
  • 1/2 tsp 1/2tspliquid honey
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/2 cup 1/2cupbasil leafbasil leaves, torn
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Preparation

Sprinkle fish with salt and pepper; broil on greased baking sheet until fish flakes easily when tested with fork, about 8 minutes.

Steamed Broccoli: Meanwhile, arrange broccoli on rack in wok or large saucepan; pour in enough water to come 1 inch (2.5 cm) below rack. Cover and steam until tender-crisp, about 6 minutes. Toss with lemon juice, salt and pepper.

Buttery Tomato Sauce: Meanwhile, in skillet, melt butter over medium-high heat; cook shallots and garlic, stirring, until butter is browned, about 1 minute. 

Stir in tomatoes, honey, salt and pepper; cook, tossing, until tomatoes begin to break down, about 1 minute. Stir in basil; heat until wilted. Spoon over fish. Serve with broccoli.

Nutritional Information per serving: about

cal 211 pro 26g total fat 9g sat. fat 4g
carb 7g dietary fibre 3g sugar 3g chol 52mg
sodium 268mg potassium 862mg

%RDI:

calcium 10 iron 14 vit A 36 vit C 75
folate 24
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