Halibut in Zesty Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When I was a little girl, my mother told me that fish was food for the brain, so fish is one of my favorite foods. If I did get any smarter, why not attribute it to the fish? -CL Reader Ingredients:
2 1/2 quarts water |
2 cups sliced onion |
1 cup coarsely chopped celery |
1/3 cup chopped carrot |
1 tablespoon white vinegar |
4 black peppercorns |
2 bay leaves |
6 (6-ounce) halibut fillets (about 1 1/2 inches thick) |
2 tablespoons vegetable oil |
4 1/2 cups sliced onion |
1 cup chopped green bell pepper |
2 tablespoons all-purpose flour |
1 (14 1/2-ounce) can plum tomatoes, undrained and chopped |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 cups hot cooked rice |
6 lemon wedges |
Directions:
1. Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 20 minutes. Add halibut; simmer 10 minutes. Remove from heat; let stand 20 minutes.
2. Heat oil in a large saucepan over medium heat. Add 4 1/2 cups onion and bell pepper, and sauté 5 minutes or until tender. Stir in flour. Add tomatoes and oregano; cover, reduce heat, and simmer 15 minutes.
3. Remove fish from cooking liquid with a slotted spoon; drain well. Discard cooking liquid and solids. Sprinkle fish with salt and black pepper. Arrange over rice. Top with tomato sauce. Serve with lemon wedges.
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