Light Recipe -- Pesto-Baked Halibut With Roasted Red Pepper Sauce

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

PESTO-BAKED HALIBUT WITH ROASTED RED PEPPER SAUCE 4 servings

Sauce:

4 jarred roasted red bell peppers

1/4 cup dry white wine

1/4 cup water

1/4 cup finely chopped onion

1 medium clove garlic, peeled and minced

1/2 cup vegetable broth

2 teaspoons cornstarch

1 tablespoon lime juice

Pinch cayenne pepper

Pinch salt

Fish:

1 pound halibut fillet

1 tablespoon lime juice

2 tablespoons cilantro pesto (see note)

1 plum tomato, finely diced

Pinch salt

1/4 teaspoon ground cumin

1. To prepare the sauce: Remove any seeds or pieces of blackened skin from the peppers. Chop coarsely and put into a blender or food processor to puree. (Do not remove from the machine.)

2. In a small pan, combine the wine, water, onion and garlic. Bring to a boil, reduce the heat and simmer 5 minutes. Add to the peppers puree and process until smooth. Add the vegetable broth, cornstarch, lime juice, cayenne and salt; process until blended.

3. Pour the sauce into a small saucepan and simmer until thickened. Keep warm.

4. To prepare the fish: Put the fish on a rack in a foil-lined baking pan, or use a broiling pan, and sprinkle with lime juice. Spread with the pesto and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until cooked through. (If the halibut fillet is very thick, cut into 2 pieces before baking.)

5. Combine the plum tomato, a pinch of salt and the cumin. Set aside.

6. Spoon a little of the sauce on each plate. Top with the fish and garnish with the seasoned tomato. Serve the remaining sauce on the side.

Note: Cibo brand Cilantro Pesto was used in this recipe; the unused pesto can be frozen. You can substitute basil pesto, either purchased or homemade.

Data per serving Calories 200 Protein 25g Fat 7g Carbohydrates 8g Sodium 569mg Saturated fat 1g Monounsaturated fat 4g Polyunsaturated fat 2g Cholesterol 36mg

Adapted from "The Ultimate Low-Fat Mexican Cookbook" by Anne Lindsay Greer.