Halibut with Summer Vegetable Sauce

AppId is over the quota
AppId is over the quota
1 tablespoon olive oil2 1/2 cups coarsely chopped red onion1 1/2 pounds plum tomatoes, cut into 1-inch pieces6 ounces zucchini, cut into 1/2-inch pieces2/3 cup fresh corn kernels or frozen, thawed5 tablespoons thinly sliced fresh basil3 tablespoons chopped fresh parsley
4 6-ounce halibut fillets1 tablespoon fresh lime juiceprint a shopping list for this recipe view wine pairings Heat oil in large nonstick skillet over medium heat. Add onion; saut? 5 minutes. Add tomatoes; saut? 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, 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.

add your own note