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Baked Fish with Tomato Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Grains 4 servings

INGREDIENTS

1 lb Halibut; Monkfish or Tuna Fish Fillets, cut into 4 portions
1 tb Olive Oil
1 md Onion; finely chopped
2 Cloves Garlic; minced
4 lg Plum or Romano Tomatoes; peeled; seeded, and chopped, (may substitute 1 14-oz. can Plum Tomatoes)
1/4 c Black Olives; pitted and chopped
1 tb Fresh Basil; chopped
1 tb Capers; rinsed and chopped
1 ts Fresh Lemon Juice
1 pn Granulated sugar
1 pn Crushed Red Peppers
Salt & freshly ground Black Pepper to Taste

INSTRUCTIONS

The Cook & Kitchen Staff are offering you 31 days of
Recipe-a-Day~Light. That's right, we're lightening up the fare
without lightening up the flavor of some of your favorite recipes.
Today's recipe is a fresh and fantastic main course that serves four.
You'll find that each portion contains about 210 calories per
serving, with only 1.0 gram of saturated fat.
Pre-heat oven to 425-F degrees and lightly oil four 12-inch by 14-inch
pieces of foil. You may use a non-stick cooking spray rather than
oil, if you prefer.
In a large skillet over medium heat, warm the olive oil for several
minutes. Add the onion and garlic and sauté, stirring occasionally,
until softened, about 5 minutes.
Add the tomatoes and cook, stirring occasionally, until the sauce has
started to thicken, about 8 minutes. Remove the sauce from the heat
source and stir in the olives, basil, capers, lemon juice, sugar, and
crushed red peppers. Season with salt and pepper to taste.
Pat the fish dry with a paper towel, and season with salt and pepper.
Place one piece on the lower part of each piece of prepared foil and
spoon equal amounts of the tomato sauce over each portion of fish;
pleat the edges of the foil to seal. Place the foiled-fish packets on
a baking sheet and bake for 15 minutes, or until the fish is opaque
in the center. Transfer each portion to a plate and serve warm.
Kitchen Staff Tip: If you want to save a little time while preparing
your baked fish dinner, you may elect to prepare the sauce up to two
days in advance of preparing today's recipe. Simply refrigerate the
sauce until you're ready to prepare dinner.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 5, 1999, converted by MM_Buster
v2.0l.

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