| 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
A Message from our Provider:
“Sunsets – a gift from God”