Fish and Shellfish: Fish Dishes: Alaska Halibut Volterra

Ooooh, an Italian twist to halibut - yum!

Author: Alaska Seafood Marketing Institute
Date: February 26, 2008

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 20 mins


    1 sheet (12 x 10 inches) aluminum foil
    4 Alaska Halibut steaks or fillets (about 4 to 6 oz each), fresh, thawed, or frozen
    1 can (13.75 oz) quartered artichoke hearts, rinsed and drained
    1 can (2.24 oz) sliced black olives, drained
    1 medium green pepper, cored and cut in chunks, or 1 cup fresh sliced mushrooms
    1 cup bottled thick spaghetti sauce
    1 cup shredded reduced-fat Parmesan cheese, divided


    Preheat oven to 400ºF. Line a 9 x 12-inch pan with aluminum foil and coat with nonstick cooking spray.

    Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut in pan, spacing evenly.

    Combine artichoke hearts, olives, green peppers, spaghetti sauce, and 1/2 cup Parmesan cheese; blend thoroughly.

    Top each halibut steak/fillet with 1/4 of vegetable mixture. Sprinkle remaining cheese over vegetables.

    In preheated oven, bake frozen halibut for 20 to 25 minutes or fresh/thawed fish for 15 to 20 minutes. Cook just until fish is opaque throughout.

Nutritional Information
(Per Serving)

Calories:332 cals
Kilojoules:1,386 kJ
Fat:10.5 g
Carbohydrates:22.2 g
Protein:35.8 g
Cholesterol:68.0 mg
Sodium:1,126 mg
Saturated Fat:5.0 g
Fiber:2.3 g
Calcium:264.0 mg
Total Sugars:5.2 g

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