Creole-Sauced Halibut
-
- Prep time
- 20 min
-
- Cook time
- 20 min
-
- Servings
- 4 Servings
-
- Serving size
-
3 oz fish and 1/2 cup sauce
Ingredients
- nonstick cooking spray
- 1
- 1
- halibut
- 4 fillets (about 20 oz total)
- 4 fillets (about 20 oz total)
- large onion (chopped)
- 1
- 1
- green bell pepper (chopped)
- 1
- 1
- celery (chopped)
- 1 1/2 stalks
- 1 1/2 stalks
- dried thyme
- 1 tsp
- 1 tsp
- garlic (minced)
- 1 clove
- 1 clove
- diced grape or cherry tomatoes
- 1 cup
- 1 cup
- finely chopped green onion
- 1/4 cup
- 1/4 cup
- capers (drained)
- 2 tbsp
- 2 tbsp
- chopped fresh parsley
- 1/4 cup
- 1/4 cup
- margarine
- 2 tbsp
- 2 tbsp
- Louisiana-style hot sauce
- to taste
- to taste
- 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.
-
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.
-
When the fish is cooked, transfer it to serving plates. Spoon the bell pepper mixture over the fish.