Recipe - Halibut Braised In Spanish Pepper Sauce (Light)

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 sl Prosciutto, finely chopped
1 cn (16oz) minced tomatoes,
undrained
1 Bay leaf
2 tablespoon Red wine vinegar
Three fourths teaspoon Paprika
One fourth teaspoon Hot pepper sauce
One fourth teaspoon Salt
Freshly ground black pepper,
to taste
1 1/3 pound Halibut fillet, cut in 4
pieces
1 tablespoon Lemon juice

1. In a large (10 to 12inch) 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.

Recipe by: Seattle Times, 4/16/97 Posted to MCRecipe Digest V1 #581 by
Rooby MsRooby@sprintmail.com on Apr 20, 1997