Recipe - Halibut Provencal

2 Halibut steaks about 7oz. ea
1 inch thick
One half cup Diced tomatoes
1 tablespoon Olive oil
One half cup Fresh bread crumbs
1 Clove garlic, chopped
2 Basil leaves, chopped OR
One fourth ts. dry basil
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Parmesan, freshly grated

Preheat oven to 425F. Spray bottom of medium nonreactive baking dish with
nostick cooking spray. Rinse halibut and drain on paper towels. Place
halibut in baking dish.

Top with minced tomatoes. In small skillet, heat oil over mediumhigh heat.
Add bread crumbs, garlic and basil; saute about 2 minutes or until
aromatic. Add salt and pepper. Sprinkly bread crumb mixture over tomatoes.
Top with Parmesan cheese. Bake 10 to 12 minutes or until fish flakes when
pierced with fork.

NOTES: A general rule when baking fish is to allow 10 minutes per inch of
thickness, measured at the thickeset part. This applies when using a temp
of 425. This dish is good with snapper, cod, sole, saltfish or any other
white fish.

From the Ft. Lauderdale SunSentinel March 6, 1997 typos by Kim Reese

Nutritional info per serving: 381 calories, 51g protein, 15g fat, 8g
carbohydrates, 88mg cholesterol, 949mg sodium, 36% caloris from fat.

Posted to MMRecipes Digest V4 #072 by "Kim" kreese@paradise.net on Mar
11, 1997