Halibut Creole(Cod May Be Used Instead) Recipe
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Halibut Creole(Cod May Be Used Instead) 1 1/4 lb halibut steaks, to 2 pounds
salt
freshly ground pepper
3 large tomatoes, peeled, seeded and chopped
1/2 cup green pepper, finely chopped
1/2 cup onion, finely chopped
6 tbsp butter, (yah. right.)
3 tbsp lemon juice
1/8 tsp Tabasco
(For a six oz (raw) steak, I used 2 small Tomatoes, kept the green pepper
and onion the same, threw in a chopped jalapeņo pepper, replaced the 6
tbsp of butter with 1 tsp margarine, and used about a tsp of Tabasco).
Preheat the oven to 400F. Butter a shallow baking dish large enough to
hold the fish in one layer, and place the fish in it. Season with salt and
pepper to tasted and spread the tomatoes, green pepper, and onion over the
top. Melt the butter with the lemon juice and Tabasco and drizzle it over
the fish and vegetables. Bake about 25 minutes, basting with pan juices
every 10 minutes.
(My way, without the butter, with a 4 oz (cooked) portion of the fish, and
about two-thirds of the vegetables, I counted it as 4 protein choices and
1 Fruit/Vegetable choice).
Source: Bruce Anderson to Steve Bukowski; Diabetic Echo Reformatted 4 you
and yours via Nancy O'Brion and her Meal-Master |
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