Recipe: Halibut Provencal (Contadina, 1986)

HALIBUT PROVENCAL

1 crushed large garlic clove
2 tablespoons olive oil
1 1/2 to 2 pounds halibut or swordfish steaks
1 cup sliced onion
1 cup green pepper rings
1 3/4 cups (one 14 1/2 ounce can) Contadina Whole Peeled Tomatoes and juice
2 cups (two cans 8-ounces each) Contadina Tomato Sauce
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/8 teaspoon ground black pepper
1 teaspoon sugar
1 tablespoon flour
1/2 cup dry white wine
Hot cooked vermicelli (optional, for serving)

Saute garlic in oil in 12-inch skillet 2 minutes.

Remove skin and bone from fish; cut fish into serving size pieces. Add to skillet. Brown quickly on both sides; remove from skillet.

Add onion and green pepper to skillet; saute until slightly tender. Remove from skillet.

Cut up tomatoes; add tomatoes and juice, tomato sauce, seasonings, and sugar to skillet.

Blend flour into wine. Stir into mixture in skillet. Boil gently, uncovered, stirring occasionally, 15 minutes.

Return fish, onion, and green pepper to skillet. Boil gently additional 10 to 15 minutes or until fish flakes.

Serve with hot cooked vermicelli, if desired.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Quick and Easy Cooking from Contadina, Carnation Co., 1986