Halibut Braised In Spanish Pepper Sauce

Course : Fish
Serves: 4
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1 tablespoon olive oil
1 cup onion -- finely chopped
1 clove garlic -- minced
1 small red bell pepper -- finely chopped
1 small green bell pepper -- finely chopped
1 small carrot -- finely chopped
2 slices prosciutto -- finely chopped
16 ounces diced tomatoes -- undrained
1 piece bay leaf
2 tablespoons red wine vinegar
3/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1 teaspoon freshly ground black pepper -- to taste
1 1/3 pounds halibut fillet -- cut in 4 pieces
1 tablespoon lemon juice

Preparation / Directions:

1. In a large (10- to 12-inch) skillet, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and cook 10 minutes, stirring occasionally. 2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika, hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes. 3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover the pan and cook 12 minutes per inch of thickness, or until the fish tests done. 4. Sprinkle the dish with lemon juice and serve. Adapted from "The Victory Garden Fish and Vegetable Cookbook" by Marian Morash.

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