| 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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