Vegetable-topped Halibut

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (4 ounce) halibut steaks or 4 (4 ounce) fillets, thawed if frozen
• 1 small summer squash or 1 small zucchini, halved and cut into 1/4 inch slices
• 1 cup mushroom, sliced
• 1/2 onion, sliced and separated into rings
• 1 -2 garlic clove, minced
• 1/4 teaspoon lemon zest, grated
• 1/8 teaspoon salt
• 1 1/2 cups chicken broth
• 1 (14 1/2 ounce) can tomatoes, cut up
• 1 tablespoon cornstarch
• 1/4 teaspoon dried basil, crused
• 1 dash hot pepper sauce

Recipe

• 1 to prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
• 2 bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
• 3 drain and return the vegetables to the pan.
• 4 in a large skillet, bring chicken broth to a boil.
• 5 carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness).
• 6 remove fish from the broth using a slotted spoon and place on individual serving plates.
• 7 while the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
• 8 add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
• 9 cook and stir an additional 2 minutes; spoon sauce over fish.
• 10 garnish with fresh basil or lemon slices and enjoy.