| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Omaha |
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Halibut steaks, (about 1 1/4 |
|
|
Pounds) |
| 1/4 |
c |
Bottled lemon juice |
|
|
Salt and pepper |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Sliced green onions |
| 1 |
tb |
Margarine or butter |
| 2 |
ts |
Cornstarch |
| 1 |
|
14 1/2 oz can whole tomatoes |
|
|
Undrained and broken up |
| 1 |
ts |
Worcestershire sauce |
| 3/4 |
ts |
Sugar |
| 1/8 |
ts |
Hot pepper sauce |
INSTRUCTIONS
INGREDIENTS
PREPARATION
Preheat oven to 400 degrees. Sprinkle fish with one tablespoon lemon
juice, salt and pepper. Arrange in a 12-by-7 inch baking dish. Bake 10 to
15 minutes (about 20 minutes if fish is frozen) or until fish flakes when
tested with a fork.
Meanwhile, in a medium skillet, cook celery, green pepper and green onions
in margarine until tender. Dissolve cornstarch in remaining three
tablespoons lemon juice. Add to skillet with remaining ingredients. Bring
to boil. Reduce heat and simmer five minutes. Serve sauce over fish.
Refrigerate leftovers.
Source: Borden
: Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith
Posted to MM-Recipes Digest V4 #064 by lionheart@chase3000.com on 1997, .
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