Baked halibut provencal

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.



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