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Baked Halibut Dinner
Created by admin, Tuesday, 01 May 2007
Description
8 ServingsIngredients
4 halibut steaks, fresh or frozen (about 2 pounds)
1/4 cup crisco all-vegetable shortening or 1/4 crisco stick melted
2 tablespoons crisco oil
1 tablespoon wine vinegar
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon dried leaf marjoram
1/8 teaspoon garlic powder
1/8 teaspoon pepper
6 small zucchini
1 package (10 ounces) frozen green peas
1 can (8-1/4 ounces) tiny whole carrots or crinkle sliced carrots
2 tablespoons snipped parsley
dill weed
lemon wedges
1/4 cup crisco all-vegetable shortening or 1/4 crisco stick melted
2 tablespoons crisco oil
1 tablespoon wine vinegar
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon dried leaf marjoram
1/8 teaspoon garlic powder
1/8 teaspoon pepper
6 small zucchini
1 package (10 ounces) frozen green peas
1 can (8-1/4 ounces) tiny whole carrots or crinkle sliced carrots
2 tablespoons snipped parsley
dill weed
lemon wedges
Methods/steps
preheat oven to 450°F.
thaw frozen halibut; rinse and pat dry. place fish in a greased baking pan or large ovenproof serving platter.
combine melted crisco, crisco oil, vinegar, lemon juice, salt, mustard, marjoram, garlic powder, and pepper. drizzle over fish.
bake at 450°F for 10 to 12 minutes or until fish is almost done. keep warm.
meanwhile, halve zucchini lengthwise and scoop out center portion. cook in boiling salted water for 5 minutes or until just tender.
cook peas according to directions on package. heat carrots; drain.
fill zucchini with peas and carrots. sprinkle with parsley. arrange in pan with fish.
return pan to oven and heat at 450°F for 5 minutes.
garnish with dill weed and lemon wedges.
Reviews
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