Recipe: Halibut Braised in Spanish Sweet Pepper Sauce

4 servings 1 tablespoon olive oil

1 cup finely chopped onion

1 medium clove garlic, peeled and minced

1 small red bell pepper, stemmed, seeded and finely chopped

1 small green bell pepper, stemmed, seeded and finely chopped

1 small carrot, peeled and finely chopped

2 paper-thin slices prosciutto, finely chopped

1 (16-ounce) can peeled and diced tomatoes, undrained

1 bay leaf

2 tablespoons red wine vinegar

¾ teaspoon paprika

¼ teaspoon hot pepper sauce

¼ teaspoon salt

Freshly ground black pepper to taste

1 1/3 pounds halibut fillet, cut into 4 pieces

1 tablespoon lemon juice

1. In a large (10-to-12-inch) skillet, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and cook 10 minutes, stirring occasionally.

2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika, hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes.

3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover the pan and cook 12 minutes per inch of thickness, or until the fish tests done.

4. Sprinkle the dish with lemon juice and serve.

Data per serving:

Calories 269

Protein 34.6g

Fat 8.3g

Carbohydrates 14g

Sodium 484mg

Saturated fat 1.02g

Monounsaturated fat 3.52g

Polyunsaturated fat 1.76g

Cholesterol 48mg

Adapted from "The Victory Garden Fish and Vegetable Cookbook"

by Marian Morash