Steamed Halibut with Bell Pepper and Summer Squash

Ingredients:

• 4 (6-ounce) halibut filets, about 3/4-inch thick at thickest part
• 1 orange bell pepper, cut into thin wedges
• 1 medium yellow squash, cut into 1/8-inch, half-moon slices
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 1/2 tsp Dijon mustard
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Fill bottom part of steamer  with 1 inch of water; bring to a boil.
2. Season fish with salt and  pepper and arrange in the steamer basket. Reduce to a rapid simmer, and cover with a lid. After fish has steamed for 3 minutes, arrange bell pepper and squash on top and around the fish. Steam until fish is opaque and vegetables are tender, for a total of 6-8 minutes.
3. While fish and vegetables are cooking, whisk together oil, lemon juice and mustard; add a pinch of salt and pepper.
4. Serve fish and vegetables hot, spooning sauce over the top.

WW POINTS VALUE:  6 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're looking for a healthy and colorful meal, this is for you. It's very simple and easy to make. If you don't like steamed fish , you can always bake it for 10 minutes at 400 F and it will still taste just as good with the steamed vegetables. The sauce was so delicious over the fish and vegetables it can go with anything. do recommend using Lemon Infused Olive Oil or Garlic Infused Olive Oil from The Imperial Olive in Williamsburg, VA if you want to  add more flavor to your sauce. You  can also use any kind of  bell pepper and white fish with this recipe and it will still taste delicious.