Weight Loss Surgery Kitchen - Fish and Seafood Recipes

Kitchen > Fish & Seafood > Baked Halibut with Vegetables and Red Pepper Sauce

Baked Halibut with Vegetables and Red Pepper Sauce

This brings a refreshing taste to halibut, which to me seems a bit bland at times. If you do not tolerate spicy foods well substitute the red pepper sauce with a 14-ounce can of pureed tomato omitting the tomato paste and chili-garlic sauce. This baked halibut with the vegetables is a full WLS meal, but other family members may wish to have bread with dinner.

INGREDIENTS:
Red Pepper Sauce
1 7-ounce can drained roasted bell peppers
2 tablespoons tomato paste
2 teaspoons chili-garlic sauce (Asian food isle)
(Hint – you can also find prepared red pepper sauce in the gourmet section of some supermarkets!)

4 6-ounce halibut fillets
1/4 cup olive oil
1 cup diced carrots
1 cup diced potatoes
1 cup diced celery
1 cup canned Great Northern beans, rinsed, drained
1 cup bottled clam juice
1/2 cup chopped fresh parsley
1/4 cup minced garlic

DIRECTIONS:
Preheat oven to 400 degrees.

In a blender or food processor puree the roasted bell peppers, tomato paste and garlic-chili sauce. Set aside. Sprinkle halibut with salt and pepper

Heat oil in heavy large ovenproof skillet over medium heat. Add carrots, potatoes and celery; sauté until tender, about 8 minutes. Mix in beans, clam juice, parsley, garlic and half of the red pepper sauce. Bring to boil. Season with salt.

Arrange fish atop vegetable mixture in skillet. Spoon remaining red pepper sauce on each halibut filet. Cover and bake until fish is opaque in center, about 20 minutes. Serve warm.