Creole-Sauced Halibut

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- Prep time
- 20 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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3 oz fish and 1/2 cup sauce
Ingredients
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nonstick cooking spray
- 1
- 1
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halibut
- 4 fillets (about 20 oz total)
- 4 fillets (about 20 oz total)
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large onion (chopped)
- 1
- 1
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green bell pepper (chopped)
- 1
- 1
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celery (chopped)
- 1 1/2 stalks
- 1 1/2 stalks
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dried thyme
- 1 tsp
- 1 tsp
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garlic (minced)
- 1 clove
- 1 clove
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diced grape or cherry tomatoes
- 1 cup
- 1 cup
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finely chopped green onion
- 1/4 cup
- 1/4 cup
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capers (drained)
- 2 tbsp
- 2 tbsp
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chopped fresh parsley
- 1/4 cup
- 1/4 cup
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margarine
- 2 tbsp
- 2 tbsp
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Louisiana-style hot sauce
- to taste
- to taste
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salt
- 1/4 tsp
- 1/4 tsp
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Directions
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Preheat the oven to 400°F. Lightly spray a baking sheet with cooking spray.
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Place the fish with the skin side down on the baking sheet. Bake for 18–20 minutes, or until the fish flakes easily when tested with a fork.
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Meanwhile, lightly spray a large skillet with cooking spray. Cook the onion, bell pepper, celery, thyme, and garlic over medium-high heat for 3 minutes, or until the onion is soft, stirring occasionally.
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Stir the tomatoes, green onions, and capers into the bell pepper mixture. Cook for 2 minutes, or until the tomatoes are soft, stirring constantly. Remove from the heat.
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Stir in the remaining ingredients. Cover to keep warm.
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When the fish is cooked, transfer it to serving plates. Spoon the bell pepper mixture over the fish.