Recipe - Halibut With Summer Vegetable Sauce

1 tablespoon Olive oil
2 One half cup Chopped red onion
1 One half pound Plum tomatoes; cut into 1"
pieces
6 ounce Zucchini; cut into 1/2"
pieces
2/3 cup Fresh corn kernels; (or
frozen, thawed)
5 tablespoon Thinly cut or sliced up basil
24 ounce Halibut fillet
1 tablespoon Fresh lime juice

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5
minutes. Add tomatoes; saute 3 minutes. Stir in zucchini, corn, 3
tablespoons basil and parsley. Cover and simmer until zucchini is
crisptender, about 3 minutes.

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.

Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with
remaining 2 tablespoons basil and serve.

Recipe by: Bon Appetit Magazine August 1998 p. 115

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Aug 19,
1998, converted by MM_Buster v2.0l.