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
We are able to follow the history of written recipes way back into distant history, at least as far back into recorded history as early Egypt, and maybe even further. Having said that, generally, these old cook books were just simple pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a few documents describing recipes prepared by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times used a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new foods and spices prompted an eruption in manuscripts on cooking, many of which are now in private cookery archives. By the time we get to the 1900s, cookery publications were in great demand, mostly as a result of better eduction, leisure time and being a little richer. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Halibut With Stewed Tomatoes recipe.
