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Halibut with Eggplant Peperonata

Halibut with Eggplant Peperonata

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  • Makes: 4 servings
  • Start to Finish 45 mins
  • Serving Size: 1 halibut steak, 1 cup spinach, 1/2 cup eggplant and 1 ounce bread
  • Carb Grams Per Serving: 25

Ingredients

  • 4 4 - ounces fresh or frozen halibut steaks
  • 1/2 medium sweet onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 small eggplant (about 10 ounces), cut into 1-inch pieces (3 cups)
  • 1 large yellow or red sweet pepper, seeded and thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups fresh spinach

Directions

  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside.
  2. In a large skillet cook onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add eggplant, sweet pepper, garlic, rosemary, and 1/4 teaspoon of the salt. Cook for 10 to 12 minutes more or until vegetables are very tender, stirring occasionally. Remove mixture from skillet and keep warm.
  3. Add about 1 inch of water to the same skillet. Add a steamer basket and bring water to boiling over high heat. Sprinkle halibut steaks with remaining 1/4 teaspoon salt and the black pepper. Add halibut to steamer basket. Cover and steam over medium heat for 6 to 8 minutes or until fish flakes when tested with a fork.
  4. Arrange a bed of spinach on four serving plates. Place halibut and eggplant mixture on spinach. Serve with bread.
  5. Makes 4 (1 halibut steak, 1/2 cup eggplant mixture, 1 cup spinach, and 1 ounce bread each)

Tip

  • Side: 4 ounces whole grain baguette, sliced

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 283 cal., 8 g total fat (1 g sat. fat), 36 mg chol., 507 mg sodium, 25 g carb. (5 g fiber, 6 g sugars), 28 g pro.

Diabetic Exchanges

Starch (d.e): 1; Lean Meat (d.e): 3; Fat (d.e): 0.5; Vegetables (d.e): 1.5;