Recipe: Baked Halibut Dinner with Veggie Stuffed Zucchini

BAKED HALIBUT DINNER

4 halibut steaks, fresh or frozen (about 2 pounds)
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick melted
2 tablespoons Crisco Oil
1 tablespoon wine vinegar
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon dried leaf marjoram
1/8 teaspoon garlic powder
1/8 teaspoon pepper
FOR THE ZUCCHINI:
6 small zucchini
1 (10 ounces) package frozen green peas
1 (8 1/4 ounce) can tiny whole carrots or crinkle sliced carrots
2 tablespoons snipped parsley
TO SERVE:
Dill weed
Lemon wedges

Preheat oven to 450 degrees F.

Thaw frozen halibut; rinse and pat dry. Place fish in a greased baking pan or large ovenproof serving platter.

Combine melted Crisco, Crisco oil, vinegar, lemon juice, salt, mustard, marjoram, garlic powder, and pepper. Drizzle over fish.

Bake at 450 degrees F for 10 to 12 minutes or until fish is almost done. Keep warm.

TO PREPARE THE ZUCCHINI:
Meanwhile, halve zucchini lengthwise and scoop out center portion. Cook in boiling salted water for 5 minutes or until just tender.

Cook peas according to directions on package. Heat carrots; drain. Fill zucchini with peas and carrots. Sprinkle with parsley. Arrange in pan with fish.

Return pan to oven and heat at 450 degrees F for 5 minutes.

Garnish with dill weed and lemon wedges.

Servings: 8