LEEKY SAUCED ALASKA HALIBUT

Prep Time: 10 minutes   Cook Time: 30 minutes   Servings: 4

1/3 cup olive, canola, peanut or grapeseed oil, divided
2 cups sliced leeks (about 2 large leeks)
1 Tablespoon chopped garlic
1 Tablespoon fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 cup canned vegetable broth
1/2 cup dry sherry
1 can (14.5 oz.) diced tomatoes in juice
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 teaspoons lemon pepper seasoning

Heat half of the oil in large pan over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté leeks until tender, about 5 minutes. Add vegetable broth and sherry; boil 5 minutes. Add tomatoes; reduce heat to simmer. Cook an additional 10 minutes; keep warm.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of halibut with remaining oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn halibut over and season with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Spoon sauce over halibut to serve.

Nutrients per serving: 412 calories, 22g total fat, 2g saturated fat, 49% calories from fat, 45mg cholesterol, 33g protein, 15g carbohydrate, 3g fiber, 729mg sodium, 137mg calcium and 2.4g omega-3 fatty acids.