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| Baked Halibut Provencal Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 2
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Ingredients
1 small onion; sliced thinly
1 teaspoon olive oil
1/2 teaspoon rosemary; dried, whole
1 clove garlic; thinly sliced
1 piece (1.5-inch) orange peel
3/4 cup low-sodium tomatoes; undrained; diced
1 teaspoon capers
2 teaspoon fresh orange juice
1/8 teaspoon fresh ground pepper
2 (4-oz) halibut fillets
2 teaspoon kalamatra olives; chopped
Cooking Directions:
Date: Thu, 8 Feb 1996 10:49:48 -0800 (PST)
From: Eric L Rose
Source: Cooking Light `95 Edition/Eric Rose
Here is a low fat halibut recipe that I just tested for our new menu. If any one has some upscale, low fat recipes out there I would appreciate you sending them to the list. Thanks, Eric * Exported from MasterCook II * Combine onion, olive oil, 1/4 teaspoon rosemary, garlic, and orange peel in a 13-x 9-x 2-inch baking dish. Bake, uncovered, at 400ø for 10 minutes or until onion begins to brown, stirring once. Stir in tomato and capers; bake 5 additional minutes or until mixture thickens. Stir in orange juice and pepper. Add halibut to tomato mixture; sprinkle with remaining 1/4 teaspoon of rosemary. Spoon tomato mixture over halibut; bake, uncovered, 10 minutes or until fish flakes at the edges when tested with a fork. Don't over cook, if fish is slightly underdone in the center don't worry it will continue to cook in the sauce. This is especially true if it is held a short amount of time before service. Remove and discard orange peel. Sprinkle with olives and serve. Yield: 2 servings.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
fish
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