More Halibut Recipes
INGREDIENTS:
- 1 1/2 pounds halibut fillets, 4 fillets
- 2 tablespoons butter, melted
- 4 slices bacon
- olive oil
- 2 tablespoons flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1 medium green bell pepper, thinly sliced
- 2 teaspoons Creole or Cajun-style seasoning
- 2 cans (14.5 ounces each) diced tomatoes
- 1/2 cup chicken broth
- 1 teaspoon Worcestershire sauce
- Tabasco sauce, to taste
- hot boiled rice
PREPARATION:
Heat oven to 350°.
Cook bacon in a medium saucepan until crisp; remove to paper towels to drain. Crumble and set aside.
Add enough olive oil to the bacon drippings to make 2 tablespoons. Stir in the flour; continue to cook over medium heat, stirring constantly, until the mixture is medium brown. Be careful not to burn.
Add the chopped vegetables all at once; cook over medium heat, stirring, until vegetables are tender. Add the Creole seasoning, tomatoes, chicken broth, the Worcestershire sauce, and a few dashes of Tabasco sauce. Simmer the mixture for about 15 to 20 minutes, or until thickened, stirring occasionally.
Place halibut in the oven and bake for 10 minutes. Spoon tomato and vegetable mixture over the fish and bake for 10 to 15 minutes longer, or until fish flakes easily with a fork.
Serve with hot cooked rice and sprinkle with the reserved bacon, if desired.
Serves 4.
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