Halibut with creole sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Halibut steaks, (about 1 1/4 |
| Pounds) | ||
| 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 |
Directions
INGREDIENTS
PREPARATION
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