Roasted Halibut in Creole Sauce


Cooking is much more “therapeutic” than therapy, which made me very depressed this morning and into the afternoon. What makes this recipe so great is how inexpensive it was – because i stole the halibut. The Loblaws in North York has converted most of its cashier lines to self-serve machines and they don’t work very well. When the machine i was using freaked out when i tried to scan $30 worth of fish and then the attendant took over three minutes to come and help me, i decided that i wasn’t going to pay for the fish. Apparently this one act has proved that i am starting to fit in at the Diamond Shack.
Fish to serve 6
Juice of a lime
Pepper to taste
1 c. water

1 sm. onion, chopped
1 green pepper, chopped
1 stalk celery
1 tbsp. butter
1 level tbsp. flour
1 lg. can tomatoes
1 can select mushrooms (save juice)
1/2 c. mushroom slices
a splash of red wine

If using frozen fish, thaw completely. Line a cookie sheet with foil. Place fish on pan. Pepper and salt to taste. Add lime juice and butter fish well. Add 1 cup of water. Bake until done, about 45 minutes to 1 hour, in a 350 to 400 degree oven. Serve with sauce.

CREOLE SAUCE: Cook onion, green pepper, and celery in a skillet with 1 large tablespoon of butter from 10 to 15 minutes, until tender but not brown. Add flour and cook 2 minutes. Add tomatoes, mushrooms and wine. Cook 10 minutes using juice of mushrooms as part of the liquid. Spoon over fish as it is served.


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