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Halibut Provencal Recipe

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A tasty tomato topping and a wine broth keeps these halibut steaks moist while baking.

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Halibut Provencal Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

4 halibut steaks (6 ounces each)
1 cup white wine
1-1/2 cups chopped plum tomatoes
1/4 cup chopped onion
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons chopped ripe olives
1 teaspoon minced garlic
1/4 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

Directions

Place the halibut in a greased 13-in. x 9-in. baking dish. Pour wine into dish. Combine the tomatoes, onion, basil, parsley, olives, garlic and pepper; spoon over fish. Bake, uncovered, at 350° for 30-35 minutes or until fish flakes easily with a fork.
Combine the bread crumbs, butter and Parmesan cheese; sprinkle over tomato mixture. Broil 3-4 in. from the heat for 1 minute or until golden brown. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 349 calories, 11 g fat (5 g saturated fat), 71 mg cholesterol, 309 mg sodium, 13 g carbohydrate, 2 g fiber, 38 g protein.

Originally published as Halibut Provencale in Weeknight Cooking Made Easy Annual 2005, p246

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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