Ingredients
1 1/2 tablespoons olive oil
4 cups vertically sliced yellow onion
2 1/2 cups (1/2-inch strips) red bell pepper (about 2 large)
2 1/2 cups (1/2-inch strips) yellow bell pepper (about 2 large)
2 1/2 cups (1/2-inch strips) orange bell pepper (about 2 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 cup dry white wine
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
Six 6-ounce halibut fillets
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper and garlic; saute 20 minutes or until tender. Stir in wine, basil and oregano; cook 1 minute. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture. Cover, reduce heat and simmer 10 minutes or until fish flakes easily when tested with a fork.
Makes 6 servings (serving size 1 fillet and 3/4 cup bell-pepper mixture).
Nutrition information per serving: 298 cal., 7.8 g fat (1.1 g saturated), 38.1 g pro., 18.8 g carbo., 4.8 g fiber, 54 mg chol., 394 mg sodium.