Best Sicilian Style Halibut Weight Watchers 3 Points Recipes

Sicilian Style Halibut - Weight Watchers 3 Points image

Provided by Oolala

Categories Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb halibut steaks, skinless, boneless
1 onion, sliced
1 garlic clove, minced
2 (14 1/2 ounce) cans diced tomatoes
1 tablespoon capers, drained, rinsed
1 kalamata olive, pitted, chopped
1 tablespoon fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon fresh ground pepper

Steps:

Preheat oven to 450 degrees and place fish in an 8 inch baking dish.
Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat.
Add the onion and garlic and cook, stirring frequently, until slightly softened, about 3 minutes.
Stir in tomatoes, capers, olives, lemon juice, basil, oregano, and pepper, and bring to a boil.
Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 6 minutes.
Spoon the sauce over the fish and bake until the fish is just opaque in the center, about 10 minutes.

Nutrition Facts : Calories 195.4, Fat 3.1, SaturatedFat 0.5, Cholesterol 36.4, Sodium 581.9, Carbohydrate 16.8, Fiber 3.6, Sugar 8.9, Protein 25.7

Pacific Halibut in a Sicilian Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 13

1/4 cup all-purpose flour
Salt and freshly ground black pepper
1 (1-inch thick) Pacific halibut fillet (about 8 ounces)
About 3 tablespoons extra-virgin olive oil
1/2 small onion, chopped
1 celery stalk, chopped
1/2 cup peeled, seeded, and chopped tomatoes, optional
2 tablespoons green olives, pitted and coarsely chopped
2 tablespoons pine nuts, toasted
2 tablespoons raisins, plumped in hot water
1 tablespoon capers, rinsed
1 clove garlic, finely minced
1/4 cup dry white wine or water

Steps:

Preheat the oven to 400 degrees F.
Lightly oil a baking dish that will accommodate the fish fillet. On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.
In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove the fish to the prepared baking dish.
In the same saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and celery and saute until soft and pale gold, about 10 minutes. Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors. Taste and adjust the seasoning.
Ladle the sauce over the fish. Bake until the fish tests done with the point of a knife, about 10 minutes. Eat while hot or warm.
Variation: You can also make this dish in a saute pan. Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes.