INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Pat fish dry with paper towels, sprinkle with
salt and pepper, and place in a baking dish wide enough to hold all in a
single layer. Sprinkle with lemon peel and chives and dot with butter (or
pour olive oil over). Bake 10 to 12 minutes, depending on the thickness of
the fish, basting now and then with pan juices. The fish is done when it is
white at the center. While the fish bakes, put about 1/2-inch oil in a
small saucepan set over high heat. Pat capers dry with paper towels. Test
oil with one of the capers -- it is hot enough if the caper immediately
sizzles on contact. Add them all and cook 1 to 2 minutes, or until the
capers are crisp and starting to brown. Immediately remove with a slotted
spoon to paper towels. Place fish on warm plates, divide the cooking juices
among them, and sprinkle with the capers. Serve at once. This recipe serves
4.
Comments: This sauce with halibut is good for any favored catch that is not
too delicate -- like fillets of sole. At first you will think there is too
much lemon peel, but try it this way first and see.
Recipe Source: COMPANY FARE by Ronald Johnson (c) 1991. Simon & Schuster,
New York - 351 pages - $24.95. As reprinted in the May/Jun, 1992 issue of
Cookbook Digest.
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 12-02-1995.
Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID#
LRCE87A} January, 1996.
Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check
them out for formatting errors, originally posted to Prodigy.
By CWBJ78A    NANCY BERRY           Time:    12:35 PM on Apr 23, 1997

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