1/2 C. diced Onion
1/2 C. diced Yellow Bell Pepper
1/2 C. bottled Clam Juice
1/4 C. thinly sliced Celery
1/4 C. White Table Wine
1 Garlic Clove, minced
1/2 tsp. Thyme
1 Bay Leaf
2 5oz. Halibut Steaks
1 T. Margarine
1 1/2 tsp. Flour
1 Plum Tomato, blanched, peeled, seeded and chopped
Dash each Salt and Pepper

In 10″ nonstick skillet combine onion, bell pepper, clam juice, celery, wine, garlic and seasonings and cook over high heat until mixtures comes to a full boil; add halibut. Reduce heat to low, cover, and let simmer until fish flakes easily with a fork, about 10 minutes. Using a spatula, carefully transfer fish to serving platter; cover and keep warm. Discard poaching material, reserving 1/2 C. liquid. In same skillet, melt margarine over medium heat. Add flour and stir quickly to combine. Cook, stirring constantly for 1 minute. Gradually stir in reserved liquid. Reduce heat to medium-low and cook, stirring constantly, until mixture thickens slightly, 1 – 2 minutes. Add tomato, salt and pepper and let simmer until heated through. Pour sauce over halibut and serve.

Yield: 2 servings
Calories: 266
Fat: 9g
Fiber: 1g