Broiled Halibut With Buttery Tomato Sauce

Broiled Halibut With Buttery Tomato Sauce image Author: Canadian Living Credits: Broiled Halibut With Buttery Tomato Sauce image

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.

  • Portion size 4 servings

Ingredients

  • 4 halibut fillets (about 450 g)
  • pinch each salt and pepper
Buttery Tomato Sauce:
  • 2 tablespoons butter
  • 2 shallots chopped
  • 2 cloves garlic minced
  • 2 tomatoes seeded and chopped
  • 1/2 teaspoon liquid honey
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup basil leaf torn
Steamed Broccoli:
  • 4 cups broccoli florets
  • 1 tablespoon lemon juice
  • pinch each salt and pepper

Method

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 facts per serving: about

  • Fibre 3 g
  • Sodium 268 mg
  • Sugars 3 g
  • Protein 26 g
  • Calories 211.0
  • Total fat 9 g
  • Potassium 862 mg
  • Cholesterol 52 mg
  • Saturated fat 4 g
  • Total carbohydrate 7 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 75.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Broiled Halibut With Buttery Tomato Sauce