With the mercury rising, who wants to feast on a winter stew? Lighten up with this dish from Sondra Bernstein, author of The Girl & the Fig Cookbook (Simon &Schuster). It features fresh herbs and veggies and a protein-packed halibut fillet. Then, instead of hitting the couch to digest, you can hit the pavement for an after-dinner stroll.

Ingredients

　　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)

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

Nutrition Per Serving

　　16.5 g fat (2.5 g saturated fat)

　　17 g carbohydrates

　　47.5g protein

　　6 g fiber

　　#### Nutritional analysis provided by Self