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Sweet and Sour Halibut
4 (4-6 oz. each) North Pacific Halibut Steaks, poached
1 can (8 oz.) pineapple chunks
4 tsp. cornstarch
2 Tbsp. sugar
1/4 cup vinegar
1 Tbsp. soy sauce
1/2 green pepper, cut into 1/4" cubes
3 green onions, sliced
Poach Halibut as directed below. In meantime, drain pineapple, reserving syrup. Add water to reserved pineapple syrup to make 1 cup. Combine with cornstarch, sugar, vinegar and soy sauce. Cook, stirring constantly, until thickened and clear. Add pineapple chunks, green pepper and green onion. Cook 1 minute longer. Serve over poached Halibut. Makes 4-6 servings.
To Poach Halibut: Thaw Halibut if necessary; place in simmering, salted water seasoned with a slice of onion and lemon, 1 sprig parsley and several peppercorns. Cover and simmer 5-7 minutes, or until Halibut flakes when tested with a fork. Drain and serve with sweet and sour sauce.