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Tomato and Zucchini Topped Halibut
4 Halibut or Swordfish Steaks, cut 1" thick (about 2 lbs. total)
1 (2 1/2 oz.) jar sliced mushrooms
1 (16 oz.) can zucchini in Italian style tomato sauce
1/4 cup frozen chopped green pepper
1/2 tsp. Italian seasoning
Pour about 1/2 inch hot water into a large skillet. Bring water just to boiling. Carefully add the fish. Return just to boiling, then reduce the heat. Cover and simmer gently for 8-12 minutes or until fish flakes easily with a fork.
While fish is cooking, prepare sauce. Drain mushrooms. In a medium saucepan combine the mushrooms, zucchini in tomato sauce, frozen green pepper and Italian seasoning. Bring to boiling, then reduce heat. Cover and simmer for 3 minutes.
To serve, use a slotted spatula to transfer fish to dinner plates. Spoon sauce over fish. Serve immediately.
Makes 4 servings