| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | American | Casseroles, Fish/seafoo, Main dishes | 4 | Servings |
INGREDIENTS
| 2 | lg | Carrots; finely chopped |
| 2 | Onions; minced | |
| 1 | c | Celery; finely diced |
| 2 | lb | Halibut |
| 1 | tb | Lemon juice |
| 1/4 | ts | Pepper |
| 1 | tb | Flour |
| 1 | cup liquid. |
INSTRUCTIONS
Cook vegetables in 1 1/2 cups boiling water for 20 minutes. Drain; reserve Brown halibut in nonstick skillet. Place in greased baking pan; pour lemon juice over halibut. Sprinkle with pepper. Cover halibut with cooked vegetables; add reserved liquid. Bake at 350 degrees for 1 hour. Remove halibut to platter; arrange vegetables around halibut. Blend flour and 2 tablespoons water; mix with liquid in baking pan, stirring constantly, until thickened. Pour over halibut and vegetables to serve. Recipe by: The Illustrated Encyclopedia of American Cooking Posted to Digest eat-lf.v097.n198 by Becky Myton <rsmyton@facstaff.wisc.edu> on Aug 05, 1997
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