Halibut With Creole Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
4 each: Halibut steaks,, (about 1 1/4
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 1/2 oz can whole tomatoes,
Undrained and broken up,
1 tsp: Worcestershire sauce,
3/4 tsp: Sugar,
1/8 tsp: Hot pepper sauce,
PREPARATION
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish