Halibut braised in spanish pepper sauce (light)

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Onion, finely chopped
1 \N Clove garlic, minced
1 small Red bell pepper, finely chopped
1 small Green bell pepper, finely chopped
1 small Carrot, finely chopped
2 slices Prosciutto, finely chopped
1 can (16-oz) diced tomatoes, undrained
1 \N Bay leaf
2 tablespoons Red wine vinegar
¾ teaspoon Paprika
¼ teaspoon Hot pepper sauce
¼ teaspoon Salt
\N \N Freshly ground black pepper, to taste
1⅓ pounds Halibut fillet, cut in 4 pieces
1 tablespoon Lemon juice

1. In a large (10- to 12-inch) skillet, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and cook 10 minutes, stirring occasionally.

2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika, hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes.

3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover the pan and cook 12 minutes per inch of thickness, or until the fish tests done.

4. Sprinkle the dish with lemon juice and serve.

Adapted from "The Victory Garden Fish and Vegetable Cookbook" by Marian Morash.

Recipe by: Seattle Times, 4/16/97 Posted to MC-Recipe Digest V1 #581 by Rooby <MsRooby@...> on Apr 20, 1997

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