Halibut with Creole Sauce

4 Servings

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Halibut with Creole Sauce Ingredients

INGREDIENTS	1 tb Margarine or butter
4 Halibut steaks, (about 1 1/4	2 ts Cornstarch
Pounds)	1 14 1/2 oz can whole tomatoes
1/4 c Bottled lemon juice	Undrained and broken up
Salt and pepper	1 ts Worcestershire sauce
1/2 c Sliced celery	3/4 ts Sugar
1/2 c Chopped green bell pepper	1/8 ts Hot pepper sauce
1/4 c Sliced green onions	PREPARATION

Instructions for Halibut with Creole Sauce

Preheat oven to 400 degrees. Sprinkle fish with one tablespoon lemon juice, salt and pepper. Arrange in a 12-by-7 inch baking dish. Bake 10 to 15 minutes (about 20 minutes if fish is frozen) or until fish flakes when tested with a fork. Meanwhile, in a medium skillet, cook celery, green pepper and green onions in margarine until tender. Dissolve cornstarch in remaining three tablespoons lemon juice. Add to skillet with remaining ingredients. Bring to boil. Reduce heat and simmer five minutes. Serve sauce over fish. Refrigerate leftovers. Source: Borden : Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith Posted to MM-Recipes Digest V4 #064 by lionheart@chase3000.com on 1997, .

Main Ingredient: BeefCuisine: Uncategorized