|6||Halibut slices, 3/4" thick|
|(Haddock, hake, or sliced salmon may also be used)|
|x||Salt, to taste|
|x||Garlic powder, to taste|
|1 medium||Onion, diced|
|2||Celery stalks, thinly sliced|
|1||Green pepper, cut into thin strips|
|2 larges||Tomatoes, cubed|
|4 ounces||Tomato sauce (1 small can)|
|2||Garlic cloves, minced|
|½ teaspoon||Thyme (optional)|
BAKED HALIBUT CREOLE
This tangy Creole Sauce can be served hot over baked fish or, alternately, fish can be baked topped with the sauce. Also delicious combined with tuna and served over hot spaghetti.
Sprinkle fish lightly with salt and garlic powder. Let stand for 20-30 minutes to absorb seasonings.
Place fish in a well-greased 10 X 17-inch baking pan and dot each fillet with margarine. Bake in a preheated 350F oven for 30 minutes.
Meanwhile, make the Creole Sauce: Saute onion, celery and green pepper in oil until soft; add tomatoes, tomato sauce, water and seasonings; cover and simmer for 20 minutes, stirring occasionally.
When ready to serve, place fish on a platter or on individual plates, and spoon hot sauce oevr it. Serves 6.
VARIATIONS: Pour Creole Sauce over sliced fish or fillets in baking pan and bake as directed. Cutfish fillets into 1-ich cubes and simmer in Creole Sauce for 15-20 minutes.
From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.
Submitted By SAM LEFKOWITZ On 06-08-95
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