1 tbsp butter
2 onions, sliced
1 1/2 cup canned plum tomatoes-
1 (including juice)
1/2 tsp each salt and pepper
1 1/2 lb halibut steaks
1 tbsp chopped fresh basil or about
1 1 tsp. dried
Directions
In heavy saucepan, melt butter over medium heat; cook onions, stirring
occasionally, for about 10 minutes or just until beginning to brown.
Stir in tomatoes, breaking up with fork. Sprinkle with half of the
salt and pepper; cook for about 3 minutes or until slightly thickened.
Meanwhile, cut halibut into 6 or 8 pieces; remove bones. Sprinkle with
remaining salt and pepper; place in greased 13 x 9 inch baking dish.
Spoon tomato sauce over top; sprinkle with basil. Bake in 450øF oven
for 10 to 15 minutes or until fish flakes easily when tested with
fork. Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Living 20th Anniversary Cookbook.
Servings: 6 servings
Baked Halibut With Stewed Tomatoes Recipe brought to you by Recipe Ideas
Categories: Fish; Halibut; Seafood; Soup; Stew
The History of Recipes
It is possible to follow the history of `recipes` far back into the far past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, sadly, these ancient records were just basic pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to academics are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also describes how the Romans were skilled in the use of many herbs and spices, including many that are still in use today like basil, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices like rosemary and coriander. These new foods and tastes created an explosion in cookery books, the majority of which are now in academic collections. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Baked Halibut With Stewed Tomatoes recipe.
