| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Low-fat, La-times | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1 | ds | White pepper |
| 1 | tb | Chopped parsley |
| 2 | lb | Halibut steaks |
| 1/4 | c | Olive oil |
| 1 | Garlic clove, crushed | |
| 1 | lg | Onion, chopped |
| 1 | Carrot, grated | |
| 2 | Celery stalks, chopped | |
| 1 | lg | Tomato, chopped |
| 1/4 | c | Water |
| 3/4 | c | Dry white wine |
INSTRUCTIONS
Combine flour, salt, white pepper and parsley. Dredge fish in flour mixture. Heat oil in skillet. Add fish and fry until golden brown on each side. Remove from skillet. Add garlic, onion, carrot and celery to skillet. Cook 10 to 15 minutes or until tender. Add tomato and water. Simmer 10 minutes. Puree sauce in blender or food processor. Stir in wine. Return to skillet. Place halibut in sauce, cover and simmer 5 minutes. (C) 1992 The Los Angeles Times Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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