Italian Recipes - Halibut Steaks with Caponata

Ingredients        

• 6-ounce fresh or frozen halibut steaks, cut 1 inch thick

• 1 tablespoon bottled Italian salad dressing

• 1 14 1/2-ounce can Italian-style stewed tomatoes, un-drained

• 1 tablespoon olive oil

• 1 small eggplant, cut into 1/2-inch cubes (about 12 ounces)

• 2/3 cup coarsely chopped yellow andlor green sweet pepper

• 1/3 cup purchased picante sauce

• 1/4 teaspoon bottled minced garlic

• 1 tablespoon balsamic vinegar

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Method:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

2. Preheat broiler. Brush fish with salad dressing. Place fish on greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.  

3. Meanwhile, for caponata, cut up any large tomato pieces; set aside. In a large nonstick skillet heat olive oil over medium-high heat. Add eggplant; cook about 3 minutes or until golden brown, stirring occasionally.

4. Stir in un-drained tomatoes, sweet pepper, picante sauce, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until slightly thickened.

5. Stir in balsamic vinegar. Serve caponata with fish.