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Halibut Provencal

Halibut Provencal

Nutrition Facts
  • cal. (kcal) 472
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Broil: 6 mins
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Ingredients

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Sauce
  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 3 cloves garlic, chopped
  • 1 sweet red pepper, seeds removed, chopped
  • 1 orange pepper, seeds removed, chopped
  • 2 cups grape tomatoes, halved
  • 1/3 cup sliced pitted Kalamata olives
  • 3 tablespoons red wine vinegar
  • 1/2 cup basil leaves, torn
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Barley and Fish
  • 1 cup barley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds halibut, skin on, cut into 4 equal-size pieces
  • 8 teaspoons olive oil

Directions

Sauce
  1. In a large nonstick skillet heat olive oil over medium heat. Add shallot and garlic; cook 2 minutes, stirring occasionally. Add peppers and tomatoes and cook 5 minutes, stirring occasionally. Stir in olives, vinegar, basil, salt and pepper.
Barley and Fish
  1. Meanwhile, bring 3 cups water to boiling over high heat. Add barley and cook 30 minutes. Drain and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  1. Heat broiler. Place fish on a greased broiler pan, skin-side down; brush with olive oil and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil for 6 minutes or until fish flakes easily.
  2. To serve, gently heat sauce and spoon over fish and barley.

Nutrition Information for Halibut Provencal

Servings Per Recipe: 4
PER SERVING: 472 cal., 13 g total fat (2 g sat. fat), 45 mg chol., 710 mg sodium, 54 g carb. (11 g fiber), 37 g pro.