Halibut with creole sauce
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Seafood |
Rating: |
no rating. |
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Ingredients:
| | INGREDIENTS | | | 4 ea Halibut steaks, (about 1 ?/td> | | | Pounds) | | 1/4
| cup | Bottled lemon juice | | | Salt and pepper | | 1/2
| cup | Sliced celery | | 1/2
| cup | Chopped green bell pepper | | 1/4
| cup | Sliced green onions | | 1
| tbsp | Margarine or butter | | 2
| tsp | Cornstarch | | 1
| each | 14 ?oz can whole tomatoes | | | Undrained and broken up | | 1
| tsp | Worcestershire sauce | | 3/4
| tsp | Sugar | | 1/8
| tsp | Hot pepper sauce | | | PREPARATION |
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Procedures:
| 1 | Preheat oven to 400 degrees. | | 2 | Sprinkle fish with one tablespoon lemon juice, salt and pepper. | | 3 | Arrange in a 12-by-7 inch baking dish. | | 4 | Bake 10 to 15 minutes (about 20 minutes if fish is frozen) or until fish flakes when tested with a fork. | | 5 | meanwhile, in a medium skillet, cook celery, green pepper and green onions in margarine until tender. | | 6 | Dissolve cornstarch in remaining three tablespoons lemon juice. | | 7 | Add to skillet with remaining ingredients. | | 8 | Bring to boil. | | 9 | Reduce heat and simmer five minutes. | | 10 | Serve sauce over fish. | | 11 | Refrigerate leftovers. |
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