Sauteed Halibut with Lemon-Vegetable Relish
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 ounces plum tomatoes, seeded, chopped 1 small cucumber, peeled, seeded, chopped 1 large green bell pepper, chopped
1 cup chopped red onion 1/2 cup chopped fresh parsley 3 large garlic cloves, chopped
2 teaspoons grated lemon peel 1/2 teaspoon cayenne pepper 8 tablespoons olive oil
2 tablespoons fresh lemon juice 6 5 to 6-ounce halibut fillets all purpose flour
3 large eggs, beaten to blend



1 Combine tomatoes, cucumber, bell pepper, onion, parsley, garlic, lemon peel and cayenne in large bowl. Mix in 4 tablespoons oil and 2 tablespoons lemon juice. Season relish with salt and pepper. Let stand at least 15 minutes and up to 30 minutes, stirring occasionally.
2 Sprinkle fish with salt and pepper. Dust fish all over with flour to coat. Place eggs in 11x7-inch glass baking dish. Add fish to eggs; turn to coat. Let stand 15 minutes and up to 30 minutes, turning fish occasionally.
3 Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add half of fish with egg coating to skillet; saute until coating is golden and fish is just opaque in center, about 5 minutes per side. Transfer fish to plates. Repeat with remaining 2 tablespoons oil and fish. Top fish with relish.

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