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    Halibut with Veggie Stuffed Zucchini


    Source of Recipe


    Internet

    List of Ingredients




    4 halibut steaks, fresh or frozen (about 2 pounds)
    1/4 cup all-vegetable shortening or 1/4 stick melted
    2 tablespoons Oil
    1 tablespoon wine vinegar
    2 teaspoons lemon juice
    3/4 teaspoon salt
    1/4 teaspoon dry mustard
    1/4 teaspoon dried leaf marjoram
    1/8 teaspoon garlic powder
    1/8 teaspoon pepper

    FOR THE ZUCCHINI:
    6 small zucchini
    1 (10 ounces) package frozen green peas
    1 (8 1/4 ounce) can tiny whole carrots or crinkle sliced carrots
    2 tablespoons snipped parsley

    TO SERVE:
    Dill weed
    Lemon wedges

    Recipe



    Preheat oven to 450 degrees F.

    Thaw frozen halibut; rinse and pat dry. Place fish in a greased baking pan or large ovenproof serving platter.

    Combine melted shortening, oil, vinegar, lemon juice, salt, mustard, marjoram, garlic powder, and pepper. Drizzle over fish.

    Bake at 450 degrees F for 10 to 12 minutes or until fish is almost done. Keep warm.

    TO PREPARE THE ZUCCHINI:
    Meanwhile, halve zucchini lengthwise and scoop out center portion. Cook in boiling salted water for 5 minutes or until just tender.

    Cook peas according to directions on package. Heat carrots; drain. Fill zucchini with peas and carrots. Sprinkle with parsley. Arrange in pan with fish.

    Return pan to oven and heat at 450 degrees F for 5 minutes.

    Garnish with dill weed and lemon wedges.

    Servings: 8

 

 

 


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