| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 2 | Servings | |
INGREDIENTS
| 1 | sm | Onion; sliced thinly |
| 1 | ts | Olive oil |
| 1/2 | ts | Rosemary; dried, whole |
| 1 | Clove garlic; thinly sliced | |
| 1 | Piece (1.5-inch) orange peel | |
| 3/4 | c | Low-sodium tomatoes; undrained; diced |
| 1 | ts | Capers |
| 2 | ts | Fresh orange juice |
| 1/8 | ts | Fresh ground pepper |
| 2 | (4-oz) halibut fillets | |
| 2 | ts | Kalamatra olives; chopped |
INSTRUCTIONS
Date: Thu, 8 Feb 1996 10:49:48 -0800 (PST) From: Eric L Rose <[email protected]> Source: Cooking Light `95 Edition/Eric Rose Here is a low fat halibut recipe that I just tested for our new menu. If any one has some upscale, low fat recipes out there I would appreciate you sending them to the list. Thanks, Eric * Exported from MasterCook II * Combine onion, olive oil, 1/4 teaspoon rosemary, garlic, and orange peel in a 13-x 9-x 2-inch baking dish. Bake, uncovered, at 400° for 10 minutes or until onion begins to brown, stirring once. Stir in tomato and capers; bake 5 additional minutes or until mixture thickens. Stir in orange juice and pepper. Add halibut to tomato mixture; sprinkle with remaining 1/4 teaspoon of rosemary. Spoon tomato mixture over halibut; bake, uncovered, 10 minutes or until fish flakes at the edges when tested with a fork. Don't over cook, if fish is slightly underdone in the center don't worry it will continue to cook in the sauce. This is especially true if it is held a short amount of time before service. Remove and discard orange peel. Sprinkle with olives and serve. Yield: 2 servings. [email protected] MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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