Pesto Halibut Kebabs

If you can't find fresh halibut, substitute another mild, firm white fish. Serve this dish with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.

Yield 4 servings (serving size: 1 skewer and 1 lemon wedge)

Ingredients

• 1 1/2 pounds halibut, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch chunks
• 3 tablespoons prepared basil pesto
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• Cooking spray

Preparation

Preheat broiler.

Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.

Nutritional Information

Calories: 239 (30% from fat)

Fat: 7.9g (sat 1.2g,mono 2.3g,poly 2.9g)

Protein: 36.3g

Carbohydrate: 4g

Fiber: 1.2g

Cholesterol: 55mg

Iron: 1.8mg

Sodium: 514mg

Calcium: 104mg

Melanie Barnard, Cooking Light, MAY 2007

Halibut with Tomato, Capers and Olives

1 4-pound halibut fillet
1 T extra-virgin olive oil
Salt and pepper, to taste

Fish
Coat halibut fillet with olive oil and season with salt and pepper. Roast in a 350 F oven fro 20-25 minutes or until internal temperature reaches 135 F.

6 T extra-virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces kalamata olives, halved
3 T basil leaf, chopped
3 T T capers, rinsed
3/4 tsp red pepper flakes

Tomatoes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently. Spoon sauce over fish and garnish with basil.

From Napa Valley Holiday.