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Halibut Braised In Spanish Pepper Sauce

Type: Fish, Low Fat
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 cup 62g / 2.2ozOnion - finely chopped
1   Garlic - minced
1   Red bell pepper - finely chopped (small)
1   Green bell pepper - finely chopped (small)
1   Carrot - finely chopped (small)
2   Prosciutto - finely chopped
1   Diced tomatoes - undrained
1   Bay leaf
2 tablespoons 30mlRed wine vinegar
3/4 teaspoon 3.8mlPaprika
1/4 teaspoon 1.3mlHot pepper sauce
1/4 teaspoon 1.3mlSalt
  Freshly ground black pepper - to taste
1 1/3 lbs 605g / 21ozHalibut fillet - cut in 4 pieces
1 tablespoon 15mlLemon juice

Recipe Instructions

1. In a large (10- to 12-inch) skillet, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and cook 10 minutes, stirring occasionally.

2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika, hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes.

3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover the pan and cook 12 minutes per inch of thickness, or until the fish tests done.

4. Sprinkle the dish with lemon juice and serve.

Adapted from "The Victory Garden Fish and Vegetable Cookbook" by Marian Morash.

Seattle Times, 4/16/97


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