Recipe - Pesto Roasted Halibut

MARY WILSON BWVB02B
YELLOW BELL PEPPER
SAUCE
2 lg Yellow bell pepper; roasted,
Eled
Peeled
1 lg Shallot, minced
2 Garlic cloves, minced
One fourth cup White wine
One half Lemon, juice from
One half cup Chicken broth
1 tablespoon Cornstarch
1 One half ounce Fatfree cream cheese
Salt and pepper

HALIBUT
4 Halibut filets (8 ounce ea)
Olive oil spray
Salt and pepper
1 cup White wine
1 cup Water
Spicy Green Chili Pesto,
*See
Parate r recipe
2 tablespoon Light butter, melted
1 cup Tomato, minced
Garnish:
Fresh cilantro
Thin tortilla strips

Preheat the oven to 400 degrees. To make the sauce, cut peppers into small
pieces and place in a blender jar. Add all accumulated juices from the
peppers. Blend to chop. In a small saucepan heat the shallot and garlic in
white wine over medium heat or a few minutes, or until garlic is softened.
Add to the blender jar and blend with the peppers until smooth. Add lemon
juice, chicken broth, cornstarch and cream cheese, and blend on high to mix
well. Pour the blended mixture into a small saucepan over medium heat and
stir constantly for 3 to 4 minutes, or until the sauce is thickened and
hot. Season with salt and pepper. If the sauce is not completely smooth,
blend again. Coat the fish with an oliveoil spray and season with salt and
pepper. Place filets in a roasting pan, and add 1 cup each white wine and
water. The filets should not be submerged in the liquid. Spread about 1
tbsp. pesto over each filet and drizzle with butter. Roast for 5 to 8
minutes, or until fish flakes easily with a fork. Ladle onefourth the
sauce onto each serving. Place the halibut in the center. Garnish with
fresh cilantro and thin tortilla chips. Yield: 4 servings. Per serving: 491
calories, 12 g fat.

Sent to me by "Jack C. Elvis" jackelvis@moonlink.net so I could check
them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997