Four 5-oz. boneless halibut steaks
1 T. + 1 tsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
6 medium fresh garlic cloves, minced
8 large plum tomatoes, seeded and diced
1 large lemon, peeled and sectioned
2 T. minced fresh basil
1 T. rinsed drained capers
1 tsp. balsamic vinegar
8 C. chopped trimmed washed broccoli rabe

Preheat oven to 400o F. To prepare halibut, brush each halibut steak with 3/4 tsp. the oil; sprinkle with salt and pepper. Arrange fish in shallow baking dish just large enough to hold fish in a single layer; bake 10-12 minutes, until fish flakes easily when tested with fork. Meanwhile, to prepare coulis, in medium nonstick skillet, heat remaining 1 tsp. oil; add two-thirds of the garlic. Cook over medium-high heat, stirring constantly, until tender. Add tomatoes, lemon, basil and capers; cook, stirring frequently, 3 minutes, until tomatoes are softened. Stir in vinegar. Remove from heat; keep warm. Rinse broccoli rabe with cold water; do not dry. In large pot, combine wet broccoli rabe and remaining garlic; cook over medium-high heat, covered, 2-3 minutes, until broccoli rabe is wilted. Drain. Divide broccoli rabe evenly among 4 plates; top each portion with 1 halibut steak and one-fourth of the warm coulis.

Yield: 4 servings
Serving Size 1/2 C. Broccoli Rabe, 1 Halibut Steak, 1/3 C. Coulis

Calories: 267
Fat: 9g
Fiber: 5g