Four 5-oz. boneless halibut steaks
\n1 T. + 1 tsp. olive oil
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n6 medium fresh garlic cloves, minced
\n8 large plum tomatoes, seeded and diced
\n1 large lemon, peeled and sectioned
\n2 T. minced fresh basil
\n1 T. rinsed drained capers
\n1 tsp. balsamic vinegar
\n8 C. chopped trimmed washed broccoli rabe<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing Size 1\/2 C. Broccoli Rabe, 1 Halibut Steak, 1\/3 C. Coulis<\/p>\n
Calories: 267
\nFat: 9g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n