Back 4 Fresh or Frozen Halibut, Cod,
or Shark Steaks, cut 1-inch/2.5-cm thick (about 2 lb. / 908 g),
thawed if frozen
3/4 teas. / 4 mL, divided, freshly-ground Watkins
Garlic Peppercorn Blend
2 Small Zucchini and / or Yellow Summer Squash
1 Small Onion, halved, then thinly sliced
2 teas. / 10 mL Watkins Garlic Granules
1-1/2 teas. / 7.5 mL, crushed Watkins Oregano
1 Can (14.5 oz. / 411g) Diced Peeled Tomatoes, drained
1/8 teas. / 0.6 mL, more if desired Watkins Red
Pepper Flakes
Freshly ground, to taste Watkins Sea Salt
Place halibut steaks in an 11 x 7-inch / 28 x 18-cm glass baking dish. Cover with plastic wrap, venting at one corner. Microwave (HIGH) for 6 to 8 minutes or until fish flakes easily, turning and sprinkling with 1/4 tsp / 1.2 mL Garlic Peppercorn Blend after 3 minutes. Let stand, covered, while preparing sauce. For sauce, cut squash in half lengthwise, then into thin slices. Place in a 2-quart / liter casserole along with onion, Garlic Powder, Oregano, and remaining 1/2 tsp/2.5 mL Garlic Peppercorn Blend. Microwave (HIGH), covered, for 3 minutes or until nearly tender. Stir together tomatoes and Red Pepper Flakes; add to vegetable mixture. Microwave (HIGH) 3 minutes more or until thickened, stirring every 30 seconds. Add salt, to taste. To serve, place fish on individual serving plates and spoon sauce on top. If desired, serve with hot cooked couscous. Makes 4 servings.
Nutritional Information
Per Serving:
Calories 310, Protein 50g, Carbohydrates 14g, Sodium 290mg, Fat
6g, Saturated Fat 1g, Cholesterol 73mg, Dietary Fiber 3g
© Copyright 1999 The Rising
Stars Team
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