Name: Halibut Braised in Spanish Pepper Sauce (Light)
Ingredients: 1 tb Olive oil; 1 c Onion, finely chopped; 1 Clove garlic, minced; 1 sm Red bell pepper, finely chopped; 1 sm Green bell pepper, finely chopped; 1 sm Carrot, finely chopped; 2 sl Prosciutto, finely chopped; 1 cn (16-oz) diced tomatoes, undrained; 1 Bay leaf; 2 tb Red wine vinegar; 3/4 ts Paprika; 1/4 ts Hot pepper sauce; 1/4 ts Salt; Freshly ground black pepper, to taste; 1 1/3 lb Halibut fillet, cut in 4 pieces; 1 tb Lemon juice

At last, by the mercy of God, meditating day and night, I gave heed to the context of the words, namely, “In it the righteousness of God is revealed, as it is written, ‘He who through faith is righteous shall live.’” There I began to understand that the righteousness of God is that by which the righteous lives by a gift of God, namely by faith. And this is the meaning: the righteousness of God is revealed in the gospel, namely, the passive righteousness with which merciful God justifies us by faith, as it is written, “He who through faith is righteous shall live.” Here I felt that I was altogether born again and had entered paradise itself through open gates.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Seafood	Spanish	Fish & seaf, Lowfat, Seattle tim	4	Servings

INGREDIENTS

1	tb	Olive oil
1	c	Onion, finely chopped
1		Clove garlic, minced
1	sm	Red bell pepper, finely chopped
1	sm	Green bell pepper, finely chopped
1	sm	Carrot, finely chopped
2	sl	Prosciutto, finely chopped
1	cn	(16-oz) diced tomatoes, undrained
1		Bay leaf
2	tb	Red wine vinegar
3/4	ts	Paprika
1/4	ts	Hot pepper sauce
1/4	ts	Salt
		Freshly ground black pepper, to taste
1 1/3	lb	Halibut fillet, cut in 4 pieces
1	tb	Lemon juice

INSTRUCTIONS

1. In a large (10- to 12-inch) skillet, heat the olive oil over medium
heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and
cook 10 minutes, stirring occasionally.
2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika,
hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes.
3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover
the pan and cook 12 minutes per inch of thickness, or until the fish tests
done.
4. Sprinkle the dish with lemon juice and serve.
Adapted from "The Victory Garden Fish and Vegetable Cookbook" by Marian
Morash.
Recipe by: Seattle Times, 4/16/97 Posted to MC-Recipe Digest V1 #581 by
Rooby <MsRooby@sprintmail.com> on Apr 20, 1997

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