*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
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (16%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 35.8mg||11 %|
|Sodium 290.9mg||10 %|
|Potassium 710.9mg||19 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 59.4g|
|Protein 26.9g||38 %|
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Calories per serving: 421
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