| 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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