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Baked Halibut Creole

Baked Halibut Creole
6 Halibut slices, 3/4" thick (Haddock, hake, or sliced salmon may also be used)
Salt, to taste
Garlic powder, to taste
3 tb Margarine

Creole Sauce:
1 md Onion, diced
2 Celery stalks, thinly sliced
1 Green pepper, cut into thin strips
2 tb Oil
2 lg Tomatoes, cubed
4 oz Tomato sauce (1 small can)
2/3 c Water
1/2 ts Salt
2 Garlic cloves, minced
1 ts Sugar
pn Oregano
1/2 ts Thyme (optional)

This tangy Creole Sauce can be served hot over baked fish or, alternately, fish can be baked topped with the sauce. Also delicious combined with tuna and served over hot spaghetti.

Sprinkle fish lightly with salt and garlic powder. Let stand for 20-30 minutes to absorb seasonings.

Place fish in a well-greased 10 X 17-inch baking pan and dot each fillet with margarine. Bake in a preheated 350F oven for 30 minutes.

Meanwhile, make the Creole Sauce: Saute onion, celery and green pepper in oil until soft; add tomatoes, tomato sauce, water and seasonings; cover and simmer for 20 minutes, stirring occasionally.

When ready to serve, place fish on a platter or on individual plates, and spoon hot sauce oevr it. Serves 6.

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