Hearty halibut from joan johnson
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh or frozen halibut thawed |
| ¾ | cup | Thinly sliced onion |
| 1 | can | 4 oz. sliced mushrooms, drained, or 1 c fresh slice mushrooms |
| ¾ | cup | Chopped fresh or canned tomatoes |
| ¼ | cup | Chopped green pepper |
| 3 | tablespoons | Finely chopped pimento |
| ½ | cup | Dry white wine |
| 2 | tablespoons | White vinegar |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Fresh ground pepper |
| 2 | tablespoons | Light margarine |
| ¼ | cup | Minced parsley |
| Lemon wedges to garnish | ||
Directions
1. Preheat oven to 350F. Prepare large baking dish with nonstick spray. Cut fish into 6 even servings. Arrange onion in bottom of baking pan.
2. Place fish ontop of onion. Combine the remaining ingredients except margarine and lemon wedges. Spread ontop of fish. Dot with margarine.
3. Bake 25 - 30 minutes or until fish flakes easily with fork. Serve with lemon wedges.
1 serving = 4 oz cooked fish.
Food exchanges per serving: 4 proteins, 1 vegetable, 1 fat