Halibut with Summer’s End Vegetables

A good way to use your garden’s bounty to accompany the Halibut.

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Yield2
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 tbsps Dijon mustard
  • 1 tbsp Fresh parsley
  • 1/2 tbsp Dried lemon peel
  • 1/2 tbsp Rosemary leaves - crushed
  • 3/4 tsp Black pepper
  • 1/8 tsp Salt
  • 1 1/2 cups Onions - chopped
  • 2 tsps Olive oil
  • 2 Bell peppers - chopped (different colors look nice)
  • 2 Zucchini - trimmed and cubed
  • 1 lb Eggplant - trimmed and cubed
  • 2 Ripe tomatoes - cut in chunks
  • 3 Garlic cloves - minced
  • 1/2 cup Basil leaves
  • 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil - drizzle
  • 7 oz Halibut
Calories 361
Total Fat 11g
Carbohydrates 40g
Fiber 16g
Protein 29g

Instructions

  1. Mix the first 6 ingredients together for a wet rub for the fish.
  2. Set aside in the refrigerator (can be made the night before).
  3. Sauté the onions in oil in large Dutch oven.
  4. Add ingredients in the order listed, letting each one cook a bit before adding the next. Simmer for about 45 minutes.
  5. Add basil and garlic about 15 minutes before the end of cooking time.
  6. Before you preheat the grill, make sure to oil the grate. Preheat the grill.
  7. Rub the fish with wet rub and cook for about 6 minutes, turning at 3 minutes. (If flakes easily with fork, it’s done.)
  8. Drizzle the veggies with extra virgin olive oil when you serve them.