Triple-Pepper Halibut colorful, low-fat entree

The combination of steamed halibut with couscous, and a side dish of cherry tomatoes, makes an elegant presentation for entertaining guests. But you could also serve the halibut alone for a simpler meal or vary the accompanying items.

Best of all, these dishes are quickly made – and low in fat.

This suggested main course is part of a “cooking class” feature in Cooking Light magazine’s October issue, written by Donata Maggipinto, entertaining and home style contributor to NBC’s Today Show, and cookbook writer. The message of the feature is that successful dinner parties don’t have to be complicated or fussy. Keep it simple yet stylish to make a big impression.

The colorful entree is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic and onions. Use a large, 2-inch-deep skillet to make sure everything fits.

Triple-Pepper Steamed Halibut

From “Cooking Light” magazine, October 2004

1 1/2 tablespoons olive oil

4 cups vertically sliced yellow onion

2 1/2 cups ( 1/2 -inch strips) red bell pepper (about 2 large)

2 1/2 cups ( 1/2 -inch strips) yellow bell pepper (about 2 large)

2 1/2 cups ( 1/2 -inch strips) orange bell pepper (about 2 large)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 garlic cloves, minced

1 cup dry white wine

1/4 cup chopped fresh basil

2 tablespoons chopped fresh oregano

Six 6-ounce halibut fillets

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender. Stir in wine, basil and oregano; cook 1 minute. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture. Cover, reduce heat and simmer 10 minutes or until fish flakes easily when tested with a fork.

Yield: 6 servings (serving size 1 fillet and 3/4 cup bell-pepper mixture).

Nutrition information per serving: 298 calories, 7.8 grams fat (1.1 grams saturated, 24 percent fat calories), 38.1 grams protein, 18.8 grams carbohydrate, 54 milligrams cholesterol, 4.8 grams dietary fiber, 394 milligrams sodium.

Earthy saffron is lifted by peppery green onions in this quick side dish. Serve with the halibut to soak up the tasty juices.

Saffron Couscous

2 1/4 cups fat-free, less-sodium chicken broth

1/4 teaspoon saffron threads, crushed

2 tablespoons olive oil

1 1/2 cups uncooked couscous

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped green onion tops

Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.

Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

Yield: 6 servings

Nutrition information per 2/3 -cup serving: 212 calories, 4.8 grams fat (0.7 grams saturated, 20 percent fat calories), 6.7 grams protein, 34.4 grams carbohydrate, no cholesterol, 2.4 grams dietary fiber, 275 milligrams sodium.

Sautéed Cherry Tomatoes with Shallots

2 teaspoons olive oil

3 tablespoons finely chopped shallots (about 1 large)

4 cups cherry tomatoes

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat olive oil in a large nonstick skillet over medium heat. Add shallots; cook 2 1/2 minutes or until tender, stirring occasionally, Add tomatoes; cook 5 minutes or until slightly soft and thoroughly heated. Remove from heat. Stir in parsley, salt and pepper. Serve immediately.

Note: Grape tomatoes also work well in this recipe.

Yield: 6 servings

Nutrition information per 1/2 -cup serving: 39 calories, 1.9 grams fat (0.3 grams saturated, 43 percent fat calories), 1.1 grams protein, 5.7 grams carbohydrate, no cholesterol, 1.2 grams dietary fiber, 206 milligrams sodium.