Vegetable-Topped Halibut Recipe

Name: Vegetable-Topped Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 ounce) halibut steaks or (4 ounce) fillets, thawed if frozen; 1 small summer squash or 1 small zucchini, halved and cut into 1/4 inch slices; 1 cup mushroom, sliced; 1/2 onion, sliced and separated into rings; 1 -2 garlic clove, minced; 1/4 teaspoon lemon zest, grated; 1/8 teaspoon salt; 1 1/2 cups chicken broth; 1 (14 1/2 ounce) can tomatoes, cut up; 1 tablespoon cornstarch; 1/4 teaspoon dried basil, crused; 1 dash hot pepper sauce

Servings: persons

4 (4 ounce) halibut steaks or (4 ounce) fillets, thawed if frozen
1 small summer squash or 1 small zucchini, halved and cut into 1/4 inch slices
1 cup mushroom, sliced
1/2 onion, sliced and separated into rings
1 -2 garlic clove, minced
1/4 teaspoon lemon zest, grated
1/8 teaspoon salt
1 1/2 cups chicken broth
1 (14 1/2 ounce) can tomatoes, cut up
1 tablespoon cornstarch
1/4 teaspoon dried basil, crused
1 dash hot pepper sauce

1
To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
2
Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
3
Drain and return the vegetables to the pan.
4
In a large skillet, bring chicken broth to a boil.
5
Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness).
6
Remove fish from the broth using a slotted spoon and place on individual serving plates.
7
While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
8
Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
9
Cook and stir an additional 2 minutes; spoon sauce over fish.
10
Garnish with fresh basil or lemon slices and enjoy.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (4 ounce) halibut steaks or (4 ounce) fillets, thawed if frozen, 1 small summer squash or 1 small zucchini, halved and cut into 1/4 inch slices, 1 cup mushroom, sliced, 1/2 onion, sliced and separated into rings, and more.

Yes, Vegetable-Topped Halibut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Topped Halibut

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