Yield: 2 Servings
|1 small||Onion; sliced thinly|
|1 teaspoon||Olive oil|
|½ teaspoon||Rosemary; dried, whole|
|1||Clove garlic; thinly sliced|
|1||Piece (1.5-inch) orange peel|
|¾ cup||Low-sodium tomatoes; undrained; diced|
|2 teaspoons||Fresh orange juice|
|⅛ teaspoon||Fresh ground pepper|
|2||(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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