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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Halibut with Garden-Style Marinara Sauce Recipe

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This recipe for Halibut with Garden-Style Marinara Sauce is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 fresh or frozen halibut, cod, or shark steaks, cut 1-inch/2.5-cm thick (about 2 lb/908 g), thawed if frozen
3/4 tsp, divided, freshly-ground Garlic Peppercorn blend
2 small zucchini and/or yellow summer squash
1 small onion, halved, then thinly sliced
2 tsp Garlic Granules
1-1/2 tsp, crushed Oregano
1 can (14.5 oz diced peeled tomatoes) drained
1/8 tsp Red Pepper Flakes, Freshly ground (to taste)
Sea Salt
Directions:
Directions:
Place halibut steaks in an 11 x 7-inch glass baking dish. Cover with plastic wrap, venting at one corner. Microwave (HIGH) for 6 to 8 minutes or until fish flakes easily, turning and sprinkling with 1/4 tsp Garlic Peppercorn Blend after 3 minutes. Let stand, covered, while preparing sauce. For sauce, cut squash in half lengthwise, then into thin slices. Place in a 2-quart casserole along with onion, Garlic Powder, Oregano, and remaining 1/2 tsp Garlic Peppercorn Blend. Microwave (HIGH), covered, for 3 minutes or until nearly tender. Stir together tomatoes and Red Pepper Flakes; add to vegetable mixture. Microwave (HIGH) 3 minutes more or until thickened, stirring every 30 seconds. Add salt, to taste. To serve, place fish on individual serving plates and spoon sauce on top. If desired, serve with hot cooked couscous. Serves 4 Nutritional Information Per Serving: Calories 310; Protein 50 gm; Carbohydrates 14 gm; Sodium 290 mg; Fat 6 gm; Saturated Fat 1 gm; Cholesterol 73 mg; Dietary Fiber 3 gm.

 

 

 

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