My boyfriend’s sister and brother-in-law stayed with us this weekend so I decided to make a nice (and light!) dinner on Saturday night. I went to my favorite place to look for recipes – Cooking Light – and I found one for oven poached halibut provencale. It seemed like tha perfect option for the night.

We went to our local fish market and bought WAY too much fish, enough for another great dinner for just the two of us last night. I made another halibut dish last night that was just as great! I’ve included them below for you – they come highly recommended.


Oven-Poached Halibut Provençale
Serves 6

Vegetable cooking spray
1 cup dry white wine
6 (6-ounce) halibut steaks
6 cups diced tomato
2 cups finely chopped onion
1/4 cup chopped fresh or 4 teaspoons dried basil
1/4 cup chopped fresh parsley or 4 teaspoons dried parsley flakes
2 tablespoons minced kalamata olives
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/8 teaspoon pepper
2 garlic cloves, minced
1/4 cup dry breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil

Preheat oven to 350°.
Coat a 13 x 9-inch baking dish with cooking spray. Pour wine into dish, and arrange halibut steaks in dish. Combine tomato and next 9 ingredients (tomato through garlic) in a bowl; stir well, and spoon over steaks. Bake at 350° for 35 minutes or until fish flakes easily when tested with a fork.

Combine breadcrumbs, cheese, and 1 teaspoon oil in a bowl; stir well. Sprinkle over tomato mixture, and broil until crumbs are golden. Serve immediately.

Soy-Ginger Steamed Halibut with Vegetables

Serves 4

1/4 cup low-sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon minced peeled fresh ginger
2 1/2 teaspoons minced seeded jalapeño (1 small)
1/2 cup shredded carrot
1/4 cup diagonally cut green onions
1 cup sugar snap peas, trimmed
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
1 cup julienne-cut red bell pepper (1 large)
4 (6-ounce) halibut fillets, skinned
8 ounces buckwheat soba noodles
1/4 cup chopped fresh cilantro

Preheat oven to 425°.
Combine first 4 ingredients, stirring with a whisk. Set aside.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 2 tablespoons carrot, 1 tablespoon onions, 1/4 cup sugar snap peas, 1/4 cup mushrooms, and 1/4 cup bell pepper on half of each foil sheet. Dip fillets into soy mixture, turning to coat evenly. Place one fillet on each mound of vegetables. Spoon remaining soy mixture evenly over each serving. Fold foil over halibut; tightly seal edges. Place packets on a baking sheet. Bake at 425° for 13 minutes. Remove from oven; let stand 3 minutes.

While packets bake, cook soba according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place 1 cup soba on each of 4 plates. Top each serving with contents of 1 packet. Sprinkle each serving with 1 tablespoon cilantro. Serve immediately.