Wednesday, July 07, 2010

Hearty Halibut

Let's be honest. We could all skip a little red meat each week and replace it with fish. Not only would our waistlines thank us, our hearts would too. This is a great summer recipe that won't have you slaving over a hot stove all evening.

Hearty Halibut From Joan Johnson

Yield: 6 servings
2 lb Fresh or frozen halibut
¾ cups Thinly sliced onion
1 can 4 oz. sliced mushrooms,
¾ cups Chopped fresh or canned
¼ cups Chopped green pepper
3 tablespoon Finely chopped pimento
½ cups Dry white wine
2 tablespoon White vinegar
1 teaspoon Salt
1/8 teaspoon Fresh ground pepper
2 tablespoon Light margarine
¼ cups Minced parsley
Lemon wedges to garnish

1. Preheat oven to 350F. Prepare large baking dish with nonstick spray. Cut fish into 6 even servings. Arrange onion in bottom of baking pan.

2. Place fish ontop of onion. Combine the remaining ingredients except margarine and lemon wedges. Spread ontop of fish. Dot with margarine.

3. Bake 25 - 30 minutes or until fish flakes easily with fork. Serve with lemon wedges.

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