Sweet-sour alaskan halibut

Yield: 4 Servings

Measure Ingredient
1 pounds Halibut fillets
¾ cup Flour
1 teaspoon Baking powder
1 teaspoon Salt
⅔ cup Water
1 cup Pineapple juice
¼ cup Salad oil
¼ cup Brown sugar
2 tablespoons Ketchup
2 teaspoons Soy sauce
1 teaspoon Pepper
½ teaspoon Chili powder
½ cup Mild vinegar* (see note)
1 tablespoon Cornstarch
4 cups Of fruit** (see suggestions)

SAUCE

CURRIED FRUIT

*NOTE: Use a mild vinegar such as rice vinegar or reduce regular vinegar to ⅓ cup

**FRUIT SUGGESTIONS: drained, canned pear halves, apricot halves, peach halves, pineapple rings, banana slices Blot halibut fillets with damp cloth and cut into 1" cubes. Prepare batter of flour, baking powder, salt, and water. Lay fish and batter aside and prepare the following sauce.

Sauce: In a small jar, shake the cornstarch and vinegar together until smooth. In a saucepan, combine the other ingredients and add the cornstarch mixture. Cook, stirring, until mixture comes to a boil.

Keep warm over a double boiler. To cook fish: Heat deep fat in fryer or saucepan to 3750 E Coat halibut with batter, and fry until golden, turning once. Drain well on absorbent paper and keep warm. Serve the sauce over the fish accompanied by rice. The curried fruit dish below is a gourmet accompaniment. Stir fried vegetables could also be served.

Curried fruit: Arrange your choice of fruit in a 2 quart baking dish.

Sprinkle with ¼ cup butter, ½ cup brown sugar, 1 teaspoon curry powder. Bake at 350 degree F. for 20 minutes.

Anne, Anderson, Alaska

Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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