- 3 tablespoons vegetable oil
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1/2 cup chopped celery
- 1/2 small eggplant, peeled and chopped, about 1 cup
- 1 small zucchini, chopped
- 3 cloves garlic, minced
- One 10-ounce package frounceen spinach, thawed, chopped and drained
- 1/8 cup white wine
- Salt and ground pepper
- 1 pound halibut fillets or other firm-fleshed white fish
In a large skillet, heat the oil, add the onion and cook for 3 minutes. Add the bell pepper, celery and eggplant and cook for 4 minutes, stirring constantly to keep the vegetables from sticking to the bottom of the pan. Add the zucchini, garlic and spinach, and continue cooking for 3 minutes. Add the white wine and cook for 3 minutes. Season with salt and pepper to taste. Set aside and keep warm while you cook the fish.
Grill the halibut over high heat, or place under a broiler for 4 to 5 minutes on each side, depending on the thickness of the fish.
Place the vegetables in a serving dish and top with the fillets.
NOTE: This is a very pretty dish for home entertaining and is very easy to prepare, since the vegetable mixture can be made early in the day and then reheated before serving. Simply bring the vegetables to room temperature before warming.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
283 calories; 13g total fat; 36mg cholesterol; 132mg sodium; 13g carbohydrates; 6g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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