Yield: 2 Servings
Measure | Ingredient |
---|---|
1 small | Onion; sliced thinly |
1 teaspoon | Olive oil |
½ teaspoon | Rosemary; dried, whole |
1 \N | Clove garlic; thinly sliced |
1 \N | Piece (1.5-inch) orange peel |
¾ cup | Low-sodium tomatoes; undrained; diced |
1 teaspoon | Capers |
2 teaspoons | Fresh orange juice |
⅛ teaspoon | Fresh ground pepper |
2 \N | (4-oz) halibut fillets |
2 teaspoons | Kalamatra olives; chopped |
Date: Thu, 8 Feb 1996 10:49:48 -0800 (PST) From: Eric L Rose <erose@...>
Source: Cooking Light `95 Edition/Eric Rose Here is a low fat halibut recipe that I just tested for our new menu. If any one has some upscale, low fat recipes out there I would appreciate you sending them to the list. Thanks, Eric * Exported from MasterCook II * Combine onion, olive oil, ¼ teaspoon rosemary, garlic, and orange peel in a 13-x 9-x 2-inch baking dish. Bake, uncovered, at 400ø for 10 minutes or until onion begins to brown, stirring once. Stir in tomato and capers; bake 5 additional minutes or until mixture thickens. Stir in orange juice and pepper. Add halibut to tomato mixture; sprinkle with remaining ¼ teaspoon of rosemary. Spoon tomato mixture over halibut; bake, uncovered, 10 minutes or until fish flakes at the edges when tested with a fork. Don't over cook, if fish is slightly underdone in the center don't worry it will continue to cook in the sauce. This is especially true if it is held a short amount of time before service. Remove and discard orange peel. Sprinkle with olives and serve. Yield: 2 servings.
MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .