1 tbsp Olive oil
1 cup Onion, finely chopped
1 Clove garlic, minced
1 small Red bell pepper, finely chopped
1 small Green bell pepper, finely chopped
1 small Carrot, finely chopped
2 slice Prosciutto, finely chopped
1 can (16-oz) diced tomatoes, undrained
1 Bay leaf
2 tbsp Red wine vinegar
3/4 tsp Paprika
1/4 tsp Hot pepper sauce
1/4 tsp Salt
Freshly ground black pepper, to taste
1 1/3 lb Halibut fillet, cut in 4 pieces
1 tbsp Lemon juice
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1. In a large (10- to 12-inch) skillet, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and cook 10 minutes, stirring occasionally.
2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika, hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes.
3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover the pan and cook 12 minutes per inch of thickness, or until the fish tests done.
4. Sprinkle the dish with lemon juice and serve. |
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