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CATEGORY CUISINE TAG YIELD
Seafood, Fruits Fish, Seafood 4 Servings

INGREDIENTS

1 lb Halibut fillets
3/4 c Flour
1 t Baking powder
1 t Salt
2/3 c Water
1 c Pineapple juice
1/4 c Salad oil
1/4 c Brown sugar
2 T Ketchup
2 t Soy sauce
1 t Pepper
1/2 t Chili powder
1/2 c Mild vinegar*, see note
1 T Cornstarch
4 c Of fruit**, see suggestions

INSTRUCTIONS

NOTE: Use a mild vinegar such as rice vinegar or reduce regular
vinegar to 1/3    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 1/4 cup butter, 1/2 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  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 446
Calories From Fat: 140
Total Fat: 15.8g
Cholesterol: 68mg
Sodium: 982.5mg
Potassium: 777.5mg
Carbohydrates: 46g
Fiber: 1.4g
Sugar: 24.2g
Protein: 28.6g


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