Instructions: Seafood Alternatives: salmon, swordfish, grouper, mahi-mahi, shrimp, clams

Heat the oil in a large skillet over medium-high heat. Add the carrots, leeks and celery and saute until tender-crisp, 8 to 10 minutes, stirring. Stir in the arugula, garlic, thyme, salt and pepper. Continue cooking until the vegetables soften, stirring, 2 minutes longer.

Add the vegetable broth and set the halibut on top of the vegetables. Season the fish with the paprika, the remaining thyme, salt and pepper. Cover and simmer until the halibut is opaque in the center, 4 to 8 minutes, depending on the thickness of the fillet. Spoon the vegetables and fish onto warm dinner plates and serve.

This recipe yields 4 servings.

Comments: Colorful and chunky, this pretty vegetable medley is the perfect partner for almost any fish or shellfish. Keep in mind that a thicker fish will need an extra minute or two to cook. Serve with piping hot baked potatoes.

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