| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Fruits | Seafood | 1 | Servings | |
INGREDIENTS
| 2 | lb | Halibut steaks |
| 1/3 | c | Chopped onion |
| 5 | tb | Butter |
| 3/4 | ts | Curry powder |
| 1 1/2 | c | Rice |
| 3 | c | Chicken broth |
| 1 | cn | (13 1/4 oz) pineapple |
| Chunks | ||
| 1/4 | c | Toasted slivered almonds |
| 2 | tb | Minced parsley |
| 1 1/2 | ts | Lemon juice |
| Salt & pepper | ||
| SPARKLING FRUIT SAUCE |
INSTRUCTIONS
Saute' onion in 3 Tbls. butter; add curry powder & cook 1 minute. Add rice & chicken broth; bring to boil & stir. Cover & simmer 20 minutes, or until liquid is absorbed. Drain pineapple, reserving 1/2 cup pineapple chunks & syrup for Sparkling Fruit Sauce; dice remaining pineapple & add to rice along with almonds & parsley. Spoon rice into baking dish; top with fish. Melt remaining butter & lemon juice; pour over fish. Sprinkle with salt & pepper. Bake in 375 oven for 20 minutes, or until halibut is fork tender. Spoon Sparkling Fruit Sauce over fish; serve with remaining sauce on the side. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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