Recipe: Halibut in Creole Sauce

CREOLE HALIBUT BITS

1 1/2 to 2 lbs. halibut, cut into 1-inch squares
FOR THE CREOLE SAUCE:
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons cooking oil
1/2 cup chopped green bell pepper
1 bay leaf
1 (16 oz.) can whole tomatoes, cut into bite-size pieces
1 teaspoon salt
1/8 teaspoon ground black pepper
Margarine
Tabasco sauce, to taste (optional)

Lightly grease a 8 or 9-inch baking dish with margarine. Place cubed halibut in baking dish.

Cover and bake in a 350 degree F oven for 20 minutes, or until fish flakes easily with a fork.

While fish is baking, prepare the Creole sauce:
Cook onion and garlic in oil until golden.

Add green pepper, bay leaf, tomatoes, salt and pepper. Simmer uncovered for 20 minutes. May add Tabasco, as desired.

When fish is done, drain off excess liquid. Pour Creole sauce over halibut and serve hot.

Makes 4-6 servings
Source: Nancy, Juneau, Alaska in the Alaska Seafood Cookbook by Carol Ann Shipman
From: SueA, CA - 01-07-98