Yield: 1 servings
Measure | Ingredient |
---|---|
1½ \N | -2 lbs. halibut, cut into1\" |
\N \N | Squares |
½ cup | Chopped onion |
1 \N | Clove garlic, minced |
3 tablespoons | Cooking oil |
½ cup | Chopped green pepper |
1 \N | Bay leaf |
16 ounces | Can whole tomatoes 1 |
\N teaspoon | Salt |
⅛ teaspoon | Pepper margarine tabasco |
\N \N | (optional) season to taste |
Nancy Waidron, Juneau, Alaska
Lightly grease a 8':9" baking dish with margarine. Place cubed halibut in baking dish, cover and bake in a 350o oven for 20 minutes, or until fish flakes easily with a fork. While fish is baking, prepare the Creole sauce. Cook ½ cup chopped onion and 1 minced garlic clove in 3 tablespoons cooking oil until yellowed. Add ½ cup chopped green pepper, 1 bay leaf, 16 oz. can whole tomatoes (cut into bite-sized pieces), 1 teaspoon salt, ⅛ teaspoon pepper. Simmer uncovered for 20 minutes. May add tabasco, as desired. When fish is done, drain off excess liquid. Pour creole sauce over halibut and serve hot. Serves 4-6. Alaska Seafood Cookbook by The Alaska Seafood Marketing Institute and the Alaska Home Economics Association; downloaded from the Alaska Seafood Marketing Institute BBS Submitted By AMY WILSON On 07-12-95