Delicious with orzo or rice.
Recipe information
Yield
Serves 4
Ingredients
1
tablespoon olive oil
2
1/2 cups coarsely chopped red onion
1
1/2 pounds plum tomatoes, cut into 1-inch pieces
6
ounces zucchini, cut into 1/2-inch pieces
2
/3 cup fresh corn kernels or frozen, thawed
5
tablespoons thinly sliced fresh basil
3
tablespoons chopped fresh parsley
4
6-ounce halibut fillets
1
tablespoon fresh lime juice
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Preparation
Step 1
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.
Step 2
Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.
Step 3
Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.
Nutrition Per Serving
Per Serving: calories
320; total fat
8 g; saturated fat
1 g; cholesterol
54 mg.
#### Nutritional analysis provided by Bon Appétit
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1042858/2?mbid=HDEPI) ›