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Halibut With Sun Dried Tomatoes Broccoli And Shiitakes

Do you wanna give a exotic touch to your informal home party? Surely answer would be Yes. So go for Halibut With Sun Dried Tomatoes Broccoli And Shiitakes. This dish is enveloped with the goodness of extra virgin oline oil and sun-dried tomatoes. The halibut steaks cooked with herbs and mushroom tastes divine and keeping this dish in your menu would surely be a wise decision!
Ingredients
  Broccoli 1 Pound, cut into 2" pieces
  Halibut steaks 16 Ounce (4 In Number, About 4 Ounce Each)
  Lemon juice 3 Tablespoon
  Extra virgin olive oil 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Stemmed sliced shiitake mushrooms 2 Cup (32 tbs)
  Sun dried tomatoes 1⁄2 Cup (8 tbs), chopped reconstituted
  Salt To Taste
  Black pepper To Taste
  Chopped italian parsley 1 Tablespoon (Fresh Ones)
  Lemon wedges 3
Directions

Blanch the broccoli in a pot of boiling water for 5 minutes, or until bright green and crisp-tender; drain.
Refresh under cold running water.
Set aside.
Coat a baking sheet with no-stick spray.
Place the halibut on the prepared baking sheet.
Sprinkle with 2 tablespoons of the lemon juice; add salt and pepper to taste.
Bake at 400° for 15 minutes, or until the fish turns opaque and just begins to flake when gently pressed.
While the halibut is cooking, heat the oil in a large no-stick skillet over medium-high heat.
Add the garlic and cook, stirring constantly, for 30 seconds, or until it begins to soften.
Add the mushrooms and cook for 2 minutes, or until they begin to brown.
Cover and cook for 5 to 7 minutes, or until the mushrooms are tender.
Add the broccoli and sun-dried tomatoes and cook for 3 minutes, or until the broccoli is warmed through.
Add the remaining 1 tablespoon lemon juice; add salt and pepper to taste.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef

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