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 to the flavour and texture. The savoury tomato topping adds a creamy touch with just a hint of sweetness.
HANDS-ON TIME: 10 minutes
TOTAL TIME: 15 minutes
MAKES: 4 servings
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. Bring to boil; 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. PER SERVING: about 211 cal, 26 g pro, 9 g total fat (4 g sat. fat), 7 g carb (3 g dietary fibre, 3 g sugar), 52 mg chol, 268 mg sodium, 862 mg potassium. % RDI: 10% calcium, 14% iron, 36% vit A, 75% vit C, 24% folate.