Spring Halibut Saute with Vegetables and Linguini

Serves: 2
Total Calories: 515


8 ounces halibut steaks
1 teaspoon organic extra virgin olive oil
8 ounces asparagus spears trimmed and cut on the diagonal
1/2 cup mushrooms
1/4 cup purple onion sliced into rings
1 cup orange or red bell pepper cut into strips
1 teaspoon fresh thyme
4 ounces dry white wine
1 cup fat free and low sodium chicken broth
2 cups cooked spinach and chive linquini noodles (prepared according to package direction)
2 sprigs fresh thyme
1/4 cup chopped cilantro


1. In a skillet coated with cooking spray, lightly brown halibut on both sides. (The fish also can be grilled, and the vegetables and pasta can be prepared separately.) Set aside.
2. In the same pan or in a wok, add olive oil and lightly sauté asparagus, mushrooms, onion rings, and peppers.
3. Nestle halibut among the vegetables. Add thyme, wine, and chicken broth.
4. Reduce heat and simmer approximately 7 minutes until vegetables are tender but crisp, and halibut flakes when pierced with a fork. Remove halibut and place on plates. Add pasta to vegetables and their juices. Toss to combine. Sprinkle cilantro on top.
5. Serve halibut beside the pastaand- vegetable combination. Garnish with sprigs of fresh thyme.

Nutritional Facts:

Serves: 2
Total Calories: 515
Calories from Fat: 40

This Spring Halibut Saute with Vegetables and Linguini recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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