Halibut Creole |
503 | Seafood |
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Yield/Servings: 6 servings |
Ingredients: |
3 tbsp. butter 2 tbsp. flour 2 cups water 1/2 cup tomato catsup | 1 tsp. onion juice Salt and pepper 2 lbs. halibut 1 sweet dill pickle, sliced |
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Instructions: |
Make a sauce of first 6 ingredients. Remove skin from halibut by dipping fish in hot water for a few minutes. Lay fish in well-greased baking pan, cover with pickle, add half the sauce, bake in hot oven, 400 degrees about 30 minutes, basting at intervals with remaining sauce. |
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Recipe Source: JMD |
Submitted by: Creative Cooking USA |