Halibut with Vegetable Ragoût

Halibut with Vegetable Ragoût

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Description

With the mercury rising, who wants to feast on a winter stew? Lighten up with this dish from Sondra Bernstein, author of The Girl & the Fig Cookbook (Simon &Schuster). It features fresh herbs and veggies and a protein-packed halibut fillet. Then, instead of hitting the couch to digest, you can hit the pavement for an after-dinner stroll.

Ingredients

1/4 cup Italian parsley (leaves only)
1/4 cup chicken broth
1 tsp each salt and black pepper
1/4 cup plus 1 tbsp olive oil
Vegetable-oil cooking spray
2 tsp minced fresh garlic
1 tbsp minced shallots
2 cups sliced mushrooms
2 cups green onions, sliced on the diagonal
1 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano
2 tbsp dry white wine
1 cup blanched and peeled fava beans
1 1/2 lb boiled red potatoes, sliced
6 halibut fillets (6 to 8 oz each)

Directions

  1. Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout.

Tags

    Mushroom Potato Vegetable Broil Low Fat Halibut Spring Self
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