Halibut Steaks with Rosemary and Tomato-Basil Sauce
INGREDIENTS:
4 Halibut Steaks
8 Thick Slices Ripe Tomato
1/4 c Slivered Black Olives
4 ts Capers, Rinsed, Drained
1 lg Clove Garlic, Minced
4 ts Minced Fresh Parsley
Salt
Fresh Ground Pepper
4 ts Olive Oil
4 Lemon Wedges
4 Halibut Steaks
8 Thick Slices Ripe Tomato
1/4 c Slivered Black Olives
4 ts Capers, Rinsed, Drained
1 lg Clove Garlic, Minced
4 ts Minced Fresh Parsley
Salt
Fresh Ground Pepper
4 ts Olive Oil
4 Lemon Wedges
Preheat oven to 400?F. Place four 12 inch squares of aluminum foil on work surface. Place 1 halibut steak on center of each piece of foil. Top with tomato slices,olives, capers, garlic and parsley, in that order. Sprinkle with salt and pepper; drizzle with oil. Double fold foil to seal packets and place on baking sheet. Bake for 15 minutes. Check halibut in one packet; fish should be opaque throughout and firm to the touch. Serve at once with lemon wedges. 337 calories per serving.