A colorful fall favorite featuring autumn vegetables in their peak season.
- 1 small butternut squash
- organic olive oil cooking spray
- 1 pint cherry or grape tomatoes
- 2 tbsp. olive oil
- 1/4 cup sherry vinegar
- sea salt
- freshly ground black pepper
- 4 (5 oz) halibut fillets
- juice of 1 lemon
- 1/2 cup dry white wine
- 1/2 cup reduced sodium, fat-free, organic chicken broth
- 2 tbsp. fresh marjoram leaves
- Preheat oven to 400 degrees Fahrenheit
- With sharp knife, pierce squash 5-6 times and place in microwave for 5-6 minutes or until soft. Peel squash, cut lengthwise and remove seeds. Cube into bite sized pieces. Place on rimmed baking sheet with lightly spray with olive oil. Roast until the squash is tender, 20-30 minutes. Set aside.
- Meanwhile, place the tomatoes in a small baking dish and drizzle with 1 tbsp. olive oil and 2 tbsp. vinegar. Season with salt and pepper. Toss to coat. Roast for 20-minutes or until they are soft, slightly browned and wrinkled.
- Pat the fillets dry with paper towel, seasons with salt and pepper.
- Heat an ovenproof sauté pan over medium-high heat until very hot. Add remaining 2 tbsp. olive oil, swirl oil around pan. Place fillets in hot pan, and sear until browned, about 2-3 minutes. Turn fillets in oven to finish cooking, about 5 minutes or until just opaque and flakey. Transfer fish to a platter; cover loosely with foil to keep warm and set aside.
- Add the lemon juice, wine, broth and remaining 2 tbsp. of vinegar to the fish pan. Place over medium heat; bring to a boil for 2-3 minutes until the sauce thickens slightly. Remove from heat.
- To the pan sauce add the butternut squash, tomatoes and marjoram, toss well. Season with salt and pepper if needed.
- To serve; plate the fish and spoon the squash tomato mixture over and around the fish.