Creole halibut bits

Yield: 1 servings

Measure Ingredient
-2 lbs. halibut, cut into1"
Squares
½ cup Chopped onion
1 Clove garlic, minced
3 tablespoons Cooking oil
½ cup Chopped green pepper
1 Bay leaf
16 ounces Can whole tomatoes 1
teaspoon Salt
⅛ teaspoon Pepper margarine tabasco
(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

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