Roasted Halibut in Creole Sauce

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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.
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BAKED HALIBUT WITH CREOLE SAUCE
Fish to serve 6
Juice of a lime
Pepper to taste
Butter
1 c. water

CREOLE SAUCE:
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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