Name: Halibut Provencal
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 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; 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

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 of 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 of 3 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.
2 of 3 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.
3 of 3 To serve, gently heat sauce and spoon over fish and barley.

Nutrition Information for Halibut Provencal
Servings Per Recipe: 4
Per Serving: 710 mg sodium, 472 kcal cal., 37 g pro., 54 g carb., 13 g Fat, total, 45 mg chol., 2 g sat. fat, 11 g fiber