Roast halibut with sauteed vegetables
Makes 2 servings
1 tablespoon plus 2 teaspoons olive oil, divided
1 medium poblano chili, cored, seeded
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and cut into strips
2 cups sliced shiitake mushroom caps
1 large shallot, finely chopped
1/4 cup dry white wine
Salt and pepper
1 tablespoon unsalted butter
1 (12-ounce) halibut fillet (1 to 1 1/4 inches thick)
4 large sage leaves, cut into thin strips
Heat 1 tablespoon oil in large skillet. Add chili, mushrooms and shallot. Cook over medium-high heat 5 minutes, or until mushrooms are tender, stirring occasionally. Add white wine to skillet and scrape up any browned bits. Wine should evaporate in about 30 seconds. Season lightly with salt and pepper. Swirl in butter and keep warm over very low heat.
While vegetables are cooking, place halibut on greased baking sheet. Drizzle with 2 teaspoons olive oil. Season lightly with salt and pepper and sprinkle with sage. Roast in preheated 400-degree oven 10 to 12 minutes, or until cooked through. Remove from oven and let set 2 to 3 minutes.
To serve, cut halibut in half. Spoon on vegetables.
Per serving: 391 calories (52 percent from fat), 21 grams total fat (6 grams saturated), 70 milligrams cholesterol, 7 grams carbohydrates, 38 grams protein, 100 milligrams sodium, 1 gram dietary fiber.
-Tribune Media Services