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Baked Halibut Provencal

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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 <erose@oboe.aix.calpoly.edu>
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&deg; 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.
MC-RECIPE@MASTERCOOK.COM
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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