Halibut with creole sauce

Yield: 4 Servings

Measure Ingredient
4 eaches Halibut steaks, (about 1 1/4
¼ cup Bottled lemon juice
Salt and pepper
½ cup Sliced celery
½ cup Chopped green bell pepper
¼ cup Sliced green onions
1 tablespoon Margarine or butter
2 teaspoons Cornstarch
1 each 14 1/2 oz can whole tomatoes
Undrained and broken up
1 teaspoon Worcestershire sauce
¾ teaspoon Sugar
⅛ teaspoon Hot pepper sauce



Preheat oven to 400 degrees. Sprinkle fish with one tablespoon lemon juice, salt and pepper. Arrange in a 12-by-7 inch baking dish. Bake 10 to 15 minutes (about 20 minutes if fish is frozen) or until fish flakes when tested with a fork. Meanwhile, in a medium skillet, cook celery, green pepper and green onions in margarine until tender. Dissolve cornstarch in remaining three tablespoons lemon juice. Add to skillet with remaining ingredients. Bring to boil. Reduce heat and simmer five minutes.

Serve sauce over fish. Refrigerate leftovers.

Source: Borden

: Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith

Similar recipes