1 1/4 lb 2 lbs Halibut Steaks
Salt
Freshly ground pepper
3 large Tomatoes, peeled, seeded and chopped
1/2 cup Green pepper, finely chopped
1/2 cup Onion, finely chopped
6 tbsp Butter, (yah. right.)
3 tbsp Lemon juice
1/8 tsp Tabasco
Directions
(For a six oz (raw) steak, I used 2 small Tomatoes, kept the green
pepper and onion the same, threw in a chopped jalopena pepper,
replaced the 6 tbsp of butter with 1 tsp margarine, and used about a
tsp of Tabasco).
Preheat the oven to 400F. Butter a shallow baking dish large enough
to hold the fish in one layer, and place the fish in it. Season with
salt and pepper to tasted and spread the tomatoes, green pepper, and
onion over the top. Melt the butter with the lemon juice and Tabasco
and drizzle it over the fish and vegetables. Bake about 25 minutes,
basting with pan juices every 10 minutes.
(My way, without the butter, with a 4 oz (cooked) portion of the
fish, and about two-thirds of the vegetables, I counted it as 4
protein choices and 1 Fruit/Vegetable choice).
Source: Bruce Anderson to Steve Bukowski; Diabetic Echo Reformatted 4
you and yours via Nancy O'Brion and her Meal-Master
Servings: 1 serving
Halibut Creole(Cod May Be Used Instead) Recipe brought to you by Recipe Ideas
Categories: Diabetic; Fish; Main Dish
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Written recipes as an idea can be observed far back into the far past, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these old records were just primitive hieroglyphic instructions for meal preparation.
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We hope you enjoy this Halibut Creole(Cod May Be Used Instead) recipe.
