Recipe - Deviled Halibut

Marinage for the fish chunks
One fourth cup Vegetable Oil Or Olive Oil
1 tablespoon Finely Chopped Garlic
The Sauce
1 16 Ounce Can Tomato Puree
1 tablespoon Curry Powder; Mild to hot
4 tablespoon Fresh Lemon Juice
2 tablespoon Soy Sauce
1 cup Chicken Stock
1 teaspoon Garlic; chopped fine
The Crumbs and Cheese
1 cup Bread Crumbs
One half pound Sharp Cheddar Cheese
Grated; (About 1 Cup))
The fish; in pieces like
stew meat
2 pound Halibut fillet; in 1 inch
pieces

In a large glass or stainless steel bowl beat the oil, the garlic and a
few grindings of pepper together with a whisk until the ingredients are
thoroughly mixed. Add the fish and turn until coated and marinate at least
2 hours up to 24 hours. In a small sauce pan make the sauce by combining
the tomato puree, garlic, the curry powder, lemon juice, soy sauce and
chicken stock. Heat to boiling, stir thoroughly and hold at a simmer.
Preheat oven to 450 degrees. Combine the bread crumbs and cheese in a
plastic bag and add the fish to coat a few pieces at a time. Place coated
fish pieces a nonfat cooking sprayed flat dish. Arrange the fish side by
side with one layer only. bake the fish undisturbed in the oven for about
10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a
boil. Remove the pan from the heat and after the fish has baked for about
10 minutes, spoon about half the sauce evenly over the fish. Bake the fish
for about 5 minutes longe! r . Serve at once directly from the dish and
present the remaining sauce in a dish

The flavor is different with different curry powders or curry pastes. Chili
heads will go for the Thai currys (great and very hot) Cheese variety can
be changed for different flavors also. Aged Sharp Cheddar is the family
favorite

Posted to MCRecipe Digest V1 #227

Date: Fri, 27 Sep 1996 14:48:18 0800

From: Ken Vaughan kvaughan@ptialaska.net