Halibut With Vegetables

It is doubtful that the Apostle Paul had in mind Bible classes or seminars or books when he spoke of [women] teaching younger women. He meant the simple things, the everyday example, the willingness to take time from one’s own concerns to pray with the anxious mother, to walk with her the way of the cross – with its tremendous demands of patience, selflessness, lovingkindness – and to show her, in the ordinariness of Monday through Saturday, how to keep a quiet heart.

Nancy Wilson

CATEGORY	CUISINE	TAG	YIELD
Seafood	American	Casseroles, Fish/seafoo, Main dishes	4	Servings

INGREDIENTS

2		Carrots, finely chopped
2		Onions, minced
1	c	Celery, finely diced
2	lb	Halibut
1	T	Lemon juice
1/4	t	Pepper
1	T	Flour

INSTRUCTIONS

Cook vegetables in 1 1/2 cups boiling water for 20 minutes. Drain;
reserve 1    cup liquid.  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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