Italian Style Halibut with Sage
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Italian Style Halibut with Sage
A piece of fresh halibut is ultra-low in fat (YAY!), doesn’t require much seasoning, and bakes up beautifully to an appealing snow white. Not a “fishy” fish, its taste is really clean, and it has a nice, firm texture. (Did I say YAY?)
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 tablespoon olive oil
- 1 (1-pound) halibut filet, cut into 4 equal pieces
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (9-ounce) can cannellini beans, rinsed and drained
- 1 (12-ounce) jar roasted red peppers, drained and sliced
- 3 tablespoons chopped fresh sage or 1 tablespoon dried
- 1 teaspoon kosher salt
- Freshly ground black pepper
Directions
Heat olive oil in a 12-inch skillet over medium high heat. Sear halibut until golden brown, about 4 to 6 minutes on each side. Remove from pan and set aside. Add onions and garlic to the pan, and sauté until softened, about 5 to 7 minutes. Add tomatoes, beans, and red peppers; stir to combine. Nestle halibut into the pan, and simmer until fish is flaky and cooked all the way through, about 10 to 15 minutes. Stir in sage, salt, and pepper to taste. Serve immediately.
Nutrients
Servings Per Recipe: 4
Amount Per Serving
- Calories: 270
- Total Fat: 7g
- Cholesterol: 36mg
- Sodium: 1240mg
- Total Carbs: 24g
- Dietary Fiber: 4g
- Protein: 28g
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Posted in
Pareve , Main , Shavuot , Italian , Dinner Tonight , Gluten Free , Fish , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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im so wary of making fish at home bc im scared itll taste fishy…i need to try this recipe!
This is a recipe I will be trying. It has all my favorite ingredients in it..fish, cannellini beans, and tomatoes!
Can I put this on the blech for an hour or two?
Fish is very delicate and can easily become overcooked making it either dry or rubbery — if putting it on the blech I would try not to put it directly on the blech but rather on a second tier (upside down tin or cookie sheet) the idea being to keep it warm but not cook it.