Fish Steaks with
Vegetable Medley

INGREDIENTS:
1 tbsp      Olive oil
½             Red bell pepper, julienne
4              Green onions, slivered
2 cups      Cauliflower flowerets
1 small head Baby Bok Choy
1 small head Napa cabbage             
2 tbsp       Fresh dill, chopped
                (can be substituted with 1 tsp. dried dill)
1 medium Tomato, chopped
½ cup       Chicken stock or bouillon
½ cup       White wine
2 pounds  Fresh Tuna, Halibut or Salmon steaks
2 tbsp       Olive oil

DIRECTIONS:
Preheat oven to 400 degrees.
In medium sauté pan add olive oil. Heat the oil until sprinkles of water splatter.
Add all vegetables except for tomatoes and cook until limp.
When vegetables are cooked place in bowel and add chopped tomatoes. Set aside.
Sprinkle fish with salt & pepper Add 1-2 tablespoons of olive oil to pan & heat. Cook fish 2-3 minutes on each side until lightly browned. Do not overcook!
When fish is done, place in ovenproof baking dish (this may be your frying pan if it is oven proof) & cover with vegetables. Add broth & wine. Cover & bake for 6-8 minutes.

NOTE:
Don’t be afraid to buy your fish at a reputable Farmers Market, you can’t get fresher unless you catch it yourself!