| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
|
Fish, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Halibut fillets |
| 3/4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 2/3 |
c |
Water |
| 1 |
c |
Pineapple juice |
| 1/4 |
c |
Salad oil |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Ketchup |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Pepper |
| 1/2 |
ts |
Chili powder |
| 1/2 |
c |
Mild vinegar* (see note) |
| 1 |
tb |
Cornstarch |
| 4 |
c |
Of fruit** (see suggestions) |
INSTRUCTIONS
SAUCE
CURRIED FRUIT
*NOTE: Use a mild vinegar such as rice vinegar or reduce regular vinegar to
1/3 cup
**FRUIT SUGGESTIONS: drained, canned pear halves, apricot halves, peach
halves, pineapple rings, banana slices
Blot halibut fillets with damp cloth and cut into 1" cubes. Prepare batter
of flour, baking powder, salt, and water. Lay fish and batter aside and
prepare the following sauce.
Sauce: In a small jar, shake the cornstarch and vinegar together until
smooth. In a saucepan, combine the other ingredients and add the cornstarch
mixture. Cook, stirring, until mixture comes to a boil. Keep warm over a
double boiler.
To cook fish: Heat deep fat in fryer or saucepan to 3750 E Coat halibut
with batter, and fry until golden, turning once. Drain well on absorbent
paper and keep warm. Serve the sauce over the fish accompanied by rice. The
curried fruit dish below is a gourmet accompaniment. Stir fried vegetables
could also be served.
Curried fruit: Arrange your choice of fruit in a 2 quart baking dish.
Sprinkle with 1/4 cup butter, 1/2 cup brown sugar, 1 teaspoon curry powder.
Bake at 350 degree F. for 20 minutes.
Anne, Anderson, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute Meal-Master compatible recipe format courtesy
of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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