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.
