| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Omaha |
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Halibut steaks, about 1 1/4 |
|
|
Pounds), 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 |
T |
Margarine or butter |
| 2 |
t |
Cornstarch |
| 1 |
|
14 1/2 oz can whole tomatoes |
|
|
Undrained and broken up |
| 1 |
t |
Worcestershire sauce |
| 3/4 |
t |
Sugar |
| 1/8 |
t |
Hot pepper sauce |
INSTRUCTIONS
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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