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Triple-Pepper Steamed Halibut

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“Nice when served with saffron couscous (also posted). This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits. From Cooking Light.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
  3. Stir in wine, basil, and oregano; cook 1 minute.
  4. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
  5. Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.

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