Creole halibut bits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | -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 | ||
Directions
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