Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 1 small onion, chopped

  3. 1 small red bell pepper, chopped

  4. 1/2 cup chopped celery

  5. 1/2 small eggplant , peeled and chopped, about 1 cup 1 small zucchini, chopped

  6. 3 cloves garlic, minced One 10-ounce package frozen spinach, thawed, chopped, and drained

  7. 1/8 cup white wine

  8. 1 pound halibut fillets or other firm-fleshed white fish

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat the oil, add the onion, and cook for 3 minutes. Add the bell pepper, celery, and eggplant and cook for 4 minutes, stirring constantly to keep the vegetables from sticking to the bottom of the pan. Add the zucchini, garlic, and spinach and continue cooking for 3 minutes. Add the white wine and cook for 3 minutes. Season with salt and pepper to taste. Set aside and keep warm while you cook the fish. Grill the halibut over high heat, or place under a broiler for 4 to 5 minutes on each side, depending on the thickness of the fish. Place the vegetables in a serving dish and top with the fillets. NOTE: This is a very pretty dish for home entertaining and is very easy to prepare, since the vegetable mixture can be made early in the day and then reheated before serving. Simply bring the vegetables to room temperature before warming.


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