Halibut with Vegetable Ragoût
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup chicken broth
- 2 cups sliced mushrooms
- 2 tsp minced fresh garlic
- 1 tsp each salt and black pepper
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh oregano
- vegetable-oil cooking spray
Preparation Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout. Nutritional analysis per serving: 410 calories, 16.5 g fat (2.5 g saturated fat), 17 g carbohydrates, 47.5g protein, 6 g fiber Nutritional analysis provided by Self
Preparation Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout. Nutritional analysis per serving: 410 calories, 16.5 g fat (2.5 g saturated fat), 17 g carbohydrates, 47.5g protein, 6 g fiber Nutritional analysis provided by Self
