Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Add tomatoes; saute 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes. Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover, simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over. Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve. Recipe by: Bon Appetit Magazine August 1998 p. 115 Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (852g)|
|Recipe Makes: 4|
|Calories from Fat: 119 (18%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 163.2mg||50 %|
|Sodium 293mg||10 %|
|Potassium 3019.2mg||79 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 17.6g|
|Protein 110.1g||157 %|
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Calories per serving: 667
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