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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We live on the West Coast and catch a lot of halibut off our fishing boat. My family has always loved fresh fish, and this recipe is a favorite. The cubed halibut is cooked in a sweet-and-sour sauce along with pineapple, green pepper and tomatoes - yum! -Willa Gilio, Cayucos, California Ingredients:
1 cup packed brown sugar |
1 cup cider vinegar |
1 cup apricot nectar |
1/2 cup ketchup |
1 teaspoon worcestershire sauce |
1 cup cubed green pepper |
3 tablespoons king arthur unbleached all-purpose flour |
4 tablespoons cold water, divided |
1 tablespoon soy sauce |
dash each salt and pepper |
1-1/2 pounds halibut steaks, cut into 1-inch pieces |
1 tablespoon cornstarch |
2 medium tomatoes, seeded and cubed |
2 cups pineapple chunks |
hot cooked linguine or rice |
Directions:
1. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add the green pepper; cook 5 minutes longer; set aside.
2. In a large bowl, combine the flour, 3 tablespoons water, soy sauce, salt and pepper. Add halibut; toss gently to coat.
3. Transfer to a broiler pan. Broil 4 in. from the heat for 5-6 minutes or until fish flakes easily with a fork. Set aside and keep warm.
4. Combine cornstarch and remaining water until smooth; stir into green pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium; add tomatoes and pineapple. Cook and stir for 4-5 minutes or until heated through. Serve with halibut and linguine or rice. Yield: 6 servings.
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