Halibut with Vegetable Ragout

• 1/4 cup Italian parsley (leaves only)
• 1/4 cup chicken broth
• 1 tsp each salt and black pepper
• 1/4 cup plus 1 tbsp olive oil
• Vegetable-oil cooking spray
• 2 tsp minced fresh garlic
• 1 tbsp minced shallots
• 2 cups sliced mushrooms
• 2 cups green onions, sliced on the diagonal
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh oregano
• 2 tbsp dry white wine
• 1 cup blanched and peeled fava beans
• 1 1/2 lb boiled red potatoes, sliced
• 6 halibut fillets (6 to 8 oz each)

1. Raise oven rack to top and turn on broiler.
2. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes.
3. Set aside.
4. Coat medium-sized saute pan with cooking spray, then add garlic and shallots; cook 1 minute.
5. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly.
6. Add thyme, oregano, and wine, stirring until liquid thickens.
7. Add beans, potatoes, and parsley-oil mix.
8. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm.
9. Serve immediately in a bowl with ragout.

italian parsley, chicken broth, salt, olive oil, vegetableoil cooking spray, fresh garlic, shallots, mushrooms, green onions, thyme, fresh oregano, white wine, blanched, red potatoes

Taken from www.epicurious.com/recipes/food/views/halibut-with-vegetable-ragout-230221 (may not work)