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Italian Style Halibut with Sage

August 15^th 2012

Contributed by:

Jamie Geller

4 comments | Leave Comment

(2 reviews)

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Recipe

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

About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

comments

4 Responses to Italian Style Halibut with Sage

says: Sina Mizrahi

im so wary of making fish at home bc im scared itll taste fishy…i need to try this recipe!

Reply
says: Sarah Klinkowitz

This is a recipe I will be trying. It has all my favorite ingredients in it..fish, cannellini beans, and tomatoes!

Reply
says: MrsAbs

Can I put this on the blech for an hour or two?

Reply
- says: Jamie Geller
  
  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.
  
  Reply