SBcanning has another fish recipe to offer you-and this is my very favorite which is Halibut-a white fish, caught in cold water areas, has firm meat, and very few bones; just need to purchase the lower part of the fish or steaks (de-boned).
- 1 lb Halibut steak (de-boned)
- 1 tbsp olive oil
- 1 Spanish onion chopped
- 2 garlic cloves minced
- 1/2 cup diced red bell pepper
- 1 tsp dried basil
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- ¼ cup minced fresh parsley
- 1 28 oz tin tomatoes
- 1 Dash of hot pepper flakes
- 1 serve Wild Rice prepared during cooking Halibut
- Heat olive oil over medium heat, in a large deep skillet.
- Add onion, garlic, diced red bell peppers, basil, freshly ground pepper and pepper flakes and let cook until the onion becomes transparent.
- Add tomatoes, and with a potato masher, break up the tomatoes into bits. Bring tomato mixture a boil and reduce heat to a simmer.
- Let cool in refrigerator for as long as 3 days, if you wish to make ahead. Freezes well too. While tomatoes are simmering prepare wild rice. (follow instructions on back of package).
- Cut fillets in serving portions, and place into sauce. Spoon sauce over the fillets. Cover and simmer for another 8 minutes or until the halibut is flaky. While fillets are simmering-let wild rice cool. To serve, place bed of wild rice on colorful plate and gently place halibut in center with tomato sauce over top of it.
- Garnish with parsley and Viola-the cook has done it again!
- Yummy-Creation makes 4 servings!