Halibut Creole(Cod May Be Used Instead)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lbs |
halibut
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 | large |
tomatoes
peeled, seeded, and chopped |
|
| ½ | cup |
green bell peppers
fine chop |
|
| ½ | cup |
onions
finely chopped |
|
| 6 | tablespoons |
butter
|
|
| 3 | tablespoons |
lemon juice
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lbs |
halibut
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 | large |
tomatoes
peeled, seeded, and chopped |
|
| 118 | ml |
green bell peppers
fine chop |
|
| 118 | ml |
onions
finely chopped |
|
| 9E+1 | ml |
butter
|
|
| 45 | ml |
lemon juice
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
Directions
(For a six oz (raw) steak, I used 2 small Tomatoes, kept the green pepper and onion the same, threw in a chopped jalopena pepper, replaced the 6 tbsp of butter with 1 teaspoon margarine, and used about a teaspoon of Tabasco).
Preheat the oven to 400℉ (200℃).
Butter a shallow baking dish large enough to hold the fish in one layer, and place the fish in it.
Season with salt and pepper to tasted and spread the tomatoes, green pepper, and onion over the top.
Melt the butter with the lemon juice and Tabasco and drizzle it over the fish and vegetables.
Bake about 25 minutes, basting with pan juices every 10 minutes.
(My way, without the butter, with a 4 oz (cooked) portion of the fish, and about two-thirds of the vegetables, I counted it as 4 protein choices and 1 Fruit/Vegetable choice).
