| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Fish |
3 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Halibut (or up to 2 lbs) |
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 3 |
tb |
Oil (or a bit more) |
| 1 |
|
Onion; very thinly sliced |
| 3/4 |
c |
Green pepper strips cut diagonally (about 1-1/2" x 1/2") |
| 2/3 |
c |
Vinegar |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Tabasco sauce |
| 8 |
tb |
Water |
| 1 |
tb |
Cornstarch |
| 1 |
ds |
Seafood seasoning (to taste) |
INSTRUCTIONS
SAUCE
Cut halibut into 1" cubes. Mix together flour, salt and pepper. Dust fish
with flour mixture and set aside while you prepare the sauce.
Sauce: Mix cornstarch and water together in ajar and shake well. Add to
rest of sauce ingredients in small saucepan. Cook over medium heat,
stirring constantly until mixture thickens slightly and comes to a boil.
Keep warm over a double boiler.
To prepare halibut/vegies: Heat small amount of oil in a wok or fry pan.
Add halibut and quickly stir fry. Push fish up sides of wok or remove and
keep warm. Add onions and green pepper and stir fry only until
crisp-tender. Mix fish and vegetables together and add sauce. Serve with
plain steamed rice. Serves 3.
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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