Recipe - Baked Halibut Provencal

1 small Onion; cut or sliced up thinly
1 teaspoon Olive oil
One half teaspoon Rosemary; dried, whole
1 Clove garlic; thinly cut or sliced up
1 Piece (1.5inch) orange peel
Three fourths cup Lowsodium tomatoes;
undrained; minced
1 teaspoon Capers
2 teaspoon Fresh orange juice
1/8 teaspoon Fresh ground pepper
2 (4oz) halibut fillets
2 teaspoon Kalamatra olives; chopped

Date: Thu, 8 Feb 1996 10:49:48 0800 (PST)

From: Eric L Rose erose@oboe.aix.calpoly.edu

Source: Cooking Light `95 Edition/Eric Rose

Here is a low fat halibut recipe that I just tested for our new menu. If
any one has some upscale, low fat recipes out there I would appreciate you
sending them to the list. Thanks, Eric * Exported from MasterCook II *
Combine onion, olive oil, One fourth teaspoon rosemary, garlic, and orange peel in
a 13x 9x 2inch baking dish. Bake, uncovered, at 400ø for 10 minutes or
until onion begins to brown, stirring once. Stir in tomato and capers; bake
5 additional minutes or until mixture thickens. Stir in orange juice and
pepper. Add halibut to tomato mixture; sprinkle with remaining One fourth teaspoon
of rosemary. Spoon tomato mixture over halibut; bake, uncovered, 10 minutes
or until fish flakes at the edges when tested with a fork. Don't over cook,
if fish is slightly underdone in the center don't worry it will continue to
cook in the sauce. This is especially true if it is held a short amount of
time before service. Remove and discard orange peel. Sprinkle with olives
and serve. Yield: 2 servings.

MCRECIPE@MASTERCOOK.COM

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