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Snappy Halibut Skillet
1/2 teaspoon thyme -- crushed
2 pounds halibut or other firm white fish (cook all and save 1/2 lb for Fisherman's Soup, see recipe)
1 tablespoon olive oil
1 onion -- chopped
1 garlic clove -- minced
1 tablespoon cornstarch
1 can Del Monte no-salt-added stewed tomatoes - -- (14 1/2 oz)
1/4 cup sliced green onions
Sprinkle thyme over both sides of fish. In large skillet, cook fish in hot oil over medium-high heat until fish flakes easily when tested with fork. Remove fish to plate; keep warm.
In same skillet, cook chopped onion and garlic until tender. Stir cornstarch into tomatoes; pour into skillet. Cook, stirring frequently, until thickened. Return fish to skillet; top with onions and heat through.
This recipe yields 4 servings.