Halibut Provencal

Halibut Provencal
Servings: 4 Prep 15 mins Cook 30 mins Broil 6 mins

Ingredients

Sauce
  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 3 cloves garlic, chopped
  • 1 sweet red pepper, seeds removed, chopped
  • 1 orange pepper, seeds removed, chopped
  • 2 cups grape tomatoes, halved
  • 1/3 cup sliced pitted Kalamata olives
  • 3 tablespoons red wine vinegar
  • 1/2 cup basil leaves, torn
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Barley and Fish
  • 1 cup barley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds halibut, skin on, cut into 4 equal-size pieces
  • 8 teaspoons olive oil

Make It

Sauce

1. In a large nonstick skillet heat olive oil over medium heat. Add shallot and garlic; cook 2 minutes, stirring occasionally. Add peppers and tomatoes and cook 5 minutes, stirring occasionally. Stir in olives, vinegar, basil, salt and pepper.

Barley and Fish

2. Meanwhile, bring 3 cups water to boiling over high heat. Add barley and cook 30 minutes. Drain and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

3. Heat broiler. Place fish on a greased broiler pan, skin-side down; brush with olive oil and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil for 6 minutes or until fish flakes easily.

4. To serve, gently heat sauce and spoon over fish and barley.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 472, Fat, total (g): 13, chol. (mg): 45, sat. fat (g): 2, carb. (g): 54, fiber (g): 11, pro. (g): 37, sodium (mg): 710, Percent Daily Values are based on a 2,000 calorie diet.