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| Baked Halibut with Tomatoes and Spices |
1 large onion -- sliced
2 cloves garlic -- chopped
2 jalapeño chilis -- seeded and chopped
1 (16 ounce) can whole tomatoes -- drained and chopped
2 tablespoons white vinegar
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
4 halibut or other lean fish steaks -- about 1 inch thick (about 2 pounds)
Chopped fresh cilantro -- if desired
|Heat oven to 350º. Spray 10-inch nonstick skillet with nonstick cooking
spray. Cook onion, garlic and chilis in skillet over medium heat, stirring
frequently, until onion is tender; reduce heat. Stir in remaining
ingredients except fish steaks. Simmer uncovered over low heat 5 minutes,
stirring occasionally.
Arrange fish in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches.
Spoon tomato mixture over fish. Bake uncovered 25 to 30 minutes or until
fish flakes easily with fork. Sprinkle with cilantro.
2 cloves garlic -- chopped
2 jalapeño chilis -- seeded and chopped
1 (16 ounce) can whole tomatoes -- drained and chopped
2 tablespoons white vinegar
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
4 halibut or other lean fish steaks -- about 1 inch thick (about 2 pounds)
Chopped fresh cilantro -- if desired
|Heat oven to 350º. Spray 10-inch nonstick skillet with nonstick cooking
spray. Cook onion, garlic and chilis in skillet over medium heat, stirring
frequently, until onion is tender; reduce heat. Stir in remaining
ingredients except fish steaks. Simmer uncovered over low heat 5 minutes,
stirring occasionally.
Arrange fish in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches.
Spoon tomato mixture over fish. Bake uncovered 25 to 30 minutes or until
fish flakes easily with fork. Sprinkle with cilantro.
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