|2½ pounds||Halibut steaks|
|¼ cup||Chopped onion|
|1||Clove garlic, minced|
|½ cup||Chopped tomato|
|⅓ cup||Dry white wine|
|1 tablespoon||Snipped parsley|
Thaw halibut if frozen. In 10" skillet cook onion and garlic in butter until tender, but not brown. Add halibut, tomato, wine, parsley, salt and pepper. Cover and cook over low heat until fish flakes easily with a fork.
Combine milk and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook 1-2 minutes more.
Posted to MM-Recipes Digest V4 #262 by Michael McLaughlin <mmclaughlin@...> on Oct 04, 1997
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