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Pan Roasted Halibut with Southwest Ratatouille

Courtesy of Katie Cavuto Boyle from Healthy Bites

Updated 1:45 PM EDT, Tue, Aug 21, 2012

Pan Roasted Halibut with Southwest Ratatouille and Salsa Verde

 

Using I Can’t Believe It’s Not Butter!

 

1 ½ pounds of halibut cut into 4 filets

3 tablespoons of butter substitute

2 ears of corn, kernel removed

1 large zucchini, diced

1 large orange bell pepper, diced

1 small, Japanese eggplant,

1 clove garlic, finely chopped

1 cup cherry tomatoes, halved

1, 15 oz can black beans, rinsed and drained

1/2 cup vegetable broth

1 Tbsp. chopped fresh cilantro (optional)

1 tsp ground cumin

4 tablespoons tomatillo salsa verde

Salt and pepper to taste

 

Heat 1tablespoons of butter, substitute in a 10-inch nonstick skillet over medium-high heat.  Season the fish with salt and pepper.  Add fish (meat side down) into skillet.  Cook for 3-5 minutes per side depending on the thickness of the fish.

 

Heat 2 tablespoons of butter substitute in a 10-inch nonstick skillet over medium-high heat.  Add corn through garlic and sauté, stirring occasionally, 5 minutes or until corn is golden. Add tomatoes, black beans, broth and cumin.  Reduce heat to low and simmer covered 5 minutes or until vegetables are crisp but tender.  Season with salt and pepper.

 

Top each piece of halibut with 1 tablespoon of salsa.  Serve with ratatouille.

First Published: Aug 21, 2012 12:45 PM EDT

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