Halibut with Tomato-Lemon-Caper Coulis

Makes 4 servings

Ingredients:

Four 5-ounce boneless halibut steaks
1 tablespoon + 1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 medium fresh garlic cloves, minced
8 large plum tomatoes, seeded and diced
1 large lemon, peeled and sectioned
2 tablespoons minced fresh basil
1 tablespoon rinsed drained capers
1 teaspoon balsamic vinegar
8 cups chopped trimmed washed broccoli rabe

Preheat oven to 400o F. To prepare halibut, brush each halibut steak with
3/4 teaspoon of the oil; sprinkle with salt and pepper. Arrange fish in shallow
baking dish just large enough to hold fish in a single layer; bake 10-12 minutes,
until fish flakes easily when tested with fork. Meanwhile, to prepare coulis, in
medium nonstick skillet, heat remaining 1 teaspoon oil; add two-thirds of the
garlic. Cook over medium-high heat, stirring constantly, until tender. Add
tomatoes, lemon, basil and capers; cook, stirring frequently, 3 minutes, until
tomatoes are softened. Stir in vinegar. Remove from heat; keep warm. Rinse
broccoli rabe with cold water; do not dry. In large pot, combine wet broccoli
rabe and remaining garlic; cook over medium-high heat, covered, 2-3 minutes,
until broccoli rabe is wilted. Drain. Divide broccoli rabe evenly among 4 plates;
top each portion with 1 halibut steak and one-fourth of the warm coulis.

SERVING SIZE:  1/2 cup Broccoli Rabe, 1 Halibut Steak, 1/3 cup Coulis

POINTS:  5.5

SELECTIONS:  1 Fat, 6 Vegetables, 2 Proteins

PER SERVING:  267 Calories, 9 g Total Fat, 1 g Saturated Fat,
45 mg Cholesterol, 346 mg Sodium, 16 g Total Carbohydrate,
5 g Dietary Fiber, 35 g Protein, 208 mg Calcium