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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